不同种植区域双低品种浓香菜籽油的呈香特征  

Aroma Characteristics of Double-Low Fragrant Rapeseed Oils from Different Planting Areas

作　　者：周琦[1] 郑畅[1] 万楚筠[1] 李文林[1] 刘昌盛[1] 魏芳[1] ZHOU Qi;ZHENG Chang;WAN Chuyun;LI Wenlin;LIU Changsheng;WEI Fang(Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory,Institute of Oil Crops Research,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]中国农业科学院油料作物研究所,油料脂质化学与营养湖北省重点实验室,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》2023年第22期287-295,共9页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD1600103);湖北省自然科学基金计划项目(2022CFA100);中国农业科学院基本科研业务费专项(1610172022005)。

摘　　要：以9个不同种植区域的双低菜籽“中油杂19号”为原料,采用顶空固相微萃取与气相色谱-质谱-嗅闻技术对浓香菜籽油中挥发性风味物质进行定性定量。结果表明:采用双柱在9个浓香菜籽油中共鉴定出63种香气活性化合物,总含量范围为222.0~468.9 mg/kg,其中湖南种植的“中油杂19号”总含量最高,江西种植的最低;所有风味物质中香气活度值大于10的有38种,通过偏最小二乘判别分析与感官评价结果进行关联分析,结果表明烤香味主要由2-甲基吡嗪、2,3,5-三甲基吡嗪、2-甲基-3,5-二乙基吡嗪等物质提供,生青味主要由3-丁烯基异硫氰酸酯提供,辛辣味主要由5-己烯腈、4-甲硫基丁腈等物质提供;采用投影变量重要度值共筛选出9种关键差异物质,包括甲硫醇、2-甲基吡嗪、2,3-二乙基-5-甲基吡嗪、二甲基二硫醚、5-甲硫基戊腈、5-己烯腈、(E,Z)-2,4-戊二烯腈、己醛和二甲基三硫醚,是不同种植地区浓香菜籽油的潜在风味标志物,该研究为浓香菜籽油加工中原料筛选提供了理论参考依据。In this study,the flavor components of double-low fragrant rapeseed oils(cv.“Zhongyouza 19”)from nine different planting areas were qualitatively and quantitatively analyzed by headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry coupled with olfactometry(GC-MS-O).The results showed that a total of 63 aroma-active compounds were identified using two columns(polar and non-polar)at a total concentration of 222.0 to 468.9 mg/kg.The total concentration of aroma compounds was highest in the Hunan sample and lowest in the Jiangxi sample.Out of the identified flavor substances,38 had odor activity value(OAV)greater than 10.The results of partial least squares-discriminant analysis(PLS-DA)and sensory evaluation showed that 2-methylpyrazine,2,3,5-trimethylpyrazine,and 2-methyl-3,5-diethylpyrazine were the main contributors to roasted aroma notes,3-butenylisothiocyanate provided spicy notes,and 5-hexenenitrile and 4-methylthionitrile led to green notes.Based on variable important in the projection(VIP)values,nine key differential substances were selected,namely,methanthiol,2-methylpyrazine,2,3-diethyl-5-methylpyrazine,dimethyl disulfide,5-methylthiopentonitrile,5-hexenenitrile,(E,Z)-2,4-pentadienonitrile,hexanal and dimethyl trisulfide.They could be considered as potential flavor markers for the discrimination of double-low fragrant rapeseed oils from different planting areas.This research can provide a theoretical guide for the screening of raw materials for fragrant rapeseed oils.

关 键 词：不同种植区域 双低菜籽 浓香菜籽油 感官评价 关键风味物质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]