不同品种菜籽原料与浓香菜籽油风味品质的相关性  

Correlation between Different Varieties of Rapeseed and the Flavor of Fragrant Rapeseed Oil

作　　者：初柏君 扈柏文 李晓龙 武州 于淼 赵慧敏 苏晓霞 惠菊 周琦[3] 王翔宇 CHU Baijun;HU Bowen;LI Xiaolong;WU Zhou;YU Miao;ZHAO Huimin;SU Xiaoxia;HUI Ju;ZHOU Qi;WANG Xiangyu(Beijing Key Laboratory of Nutrition&Health and Food Saftey,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,COFCO Nutrition and Health Research Institute Co.Ltd.,Beijing 102209,China;Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;Oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [2]江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [3]中国农业科学院油料作物研究所,油料油脂加工技术国家地方联合工程实验室,湖北武汉430062

出　　处：《食品科学》2022年第14期272-279,共8页Food Science

摘　　要：通过分析不同品种菜籽原料的成分,结合浓香菜籽油22种关键风味化合物和6种风味属性强度差异,建立菜籽原料差异与浓香菜籽油风味品质的相关性。研究发现,菜籽原料中硫代葡萄糖苷的含量与浓香菜籽油中硫代降解产物(主要为3-丁烯基异硫氰酸酯、3-苯基丙腈等)及含硫化合物(主要为二甲基三硫化物等)含量具有一定相关性,对浓香菜籽油“刺激味”、“腌菜味”风味属性有积极贡献。同样,菜籽原料中蛋白质和碳水化合物含量影响浓香菜籽油中杂环类化合物(主要为2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、2-乙基-6-甲基吡嗪等)含量,对浓香菜籽油的“烤香味”、“焦糊味”风味属性有积极贡献。In this study,the correlation between different varieties of rapeseed and the flavor of fragrant rapeseed oil was established by analyzing the chemical components of eight rapeseed samples from different varieties and the 22 key flavor compounds and six sensory attributes of the resultant oils.It was found that the content of glucosinolate in rapeseed was correlated with the contents of glucosinolate degradation products(mainly 1-butene,and 4-isothiocyanato-,benzenepropanenitrile)and sulfur compounds(such as dimethyl trisulfide)in fragrant rapeseed oil,which make a positive contribution to the irritating and pickle-like flavor properties.In addition,the contents of protein and carbohydrate in rapeseed affected the contents of heterocyclic compounds(mainly 2,5-dimethylpyrazine,2,3,5-trimethylpyrazine and 2-ethyl-6-methylpyrazine)in fragrant rapeseed oil,which make a positive contribution to the roasted and burnt flavor characteristics.

关 键 词：低芥酸菜籽 高芥酸菜籽 浓香菜籽油 风味物质 感官风味属性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]