浓香花生油和精炼花生油挥发性成分及感官风味差异的研究  

Differences in Volatile Components and Sensory Flavors Between Fragrant and Refined Peanut Oil

作　　者：刘玉兰[1,3] 孙国昊 刘配莲 张刚 马宇翔[1] Liu Yulan;Sun Guohao;Liu Peilian;Zhang Gang;Ma Yuxiang(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;COFCO Oils and Grains Industries(Feixian)Co.,Ltd.2,feixian 273400;Institute of Oil and Fat Application Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]费县中粮油脂工业有限公司,费县273400 [3]河南工业大学油脂应用技术研究所,郑州450001

出　　处：《中国粮油学报》2023年第11期122-128,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2021YFD2100302-05);校企合作研发项目(FXZL-CYZX-2022-003)。

摘　　要：利用溶剂辅助蒸发和气相色谱-质谱联用(SAFE-GC-MS)方法对浓香花生油和精炼花生油中挥发性成分进行检测和对比分析,并结合感官评价明确2种花生油中挥发性成分及感官风味的差异。结果显示,浓香花生油和精炼花生油中分别检出11类129种和7类51种挥发性成分,浓香花生油中挥发性成分质量分数(23 977.43μg/kg)是精炼花生油中质量分数(1 637.04μg/kg)的14.6倍。浓香花生油中杂环类物质质量占挥发性成分总量的49.45%,其中呋喃类、吡嗪类、吡咯类化合物质量分别占挥发性成分总量的28.00%、17.62%、2.06%,这些物质中有7种吡嗪类、1种呋喃类、1种吡咯类成分均为浓香花生油的关键特征挥发性风味成分,为浓香花生油提供坚果味、烤香味、焦糖味、甜香味,但精炼花生油中未检出杂环类物质。浓香花生油中醛类物质和酚类物质质量分别为精炼花生油中质量的41.6倍和8.36倍,醛类物质中有4种成分是花生油的特征挥发性风味成分,为花生油贡献脂香味,但这4种成分在精炼花生油中的质量不足浓香花生油的10%。醇类和酸类在精炼花生油中也未检出。感官风味评价显示,浓香花生油在炒籽味、坚果味、油脂味及总体风味方面得分均明显高于精炼花生油。2种花生油中挥发性成分的明显差异可为浓香花生油和精炼花生油的鉴别提供支持。Solvent-assisted evaporation and gas chromatography-mass spectrometry(SAFE-GC-MS)methods were used to detect and compare the volatile components in Fragrant and refined peanut oil,and sensory evaluation was combined to clarify the differences of volatile components and sensory flavors in the two peanut oils.The results indicated that 129 types in 11 categories and 51 types in 5 categories of volatile components were detected in fragrant and refined peanut oil respectively,and the mass fraction of volatile components in fragrant peanut oil(23977.43μg/kg)was 14.6 folds of that in refined peanut oil(1637.04μg/kg).The mass fraction of heterocyclic compounds in fragrant peanut oil accounted for 49.45%of the total volatile components,of which furans,pyrazines and pyrroles compounds accounted for 28.00%,17.62%and 2.06%of the total volatile components,respectively.Seven pyrazines,one furan and one pyrrole components in these substances were the key characteristic volatile flavor components of fragrant peanut oil,providing nutty flavor,roasted flavor,caramel flavor,and sweet flavor for fragrant peanut oil.But none of the heterocyclic substances were detected in refined peanut oil.In addition,the content of aldehydes in fragrant peanut oil was 41.6 times of that in refined peanut oil,and the content of phenolic compounds was 8.36 times of that in refined peanut oil.Four components of aldehydes were characteristic flavor volatile components of peanut oil,contributing to the fatty flavor of peanut oil,but the content of these four components in refined peanut oil was less than 10%of fragrant peanut oil.Moreover,alcohols or acids were not detected in the refined peanut oil.The sensory evaluation showed that the scores of fragrant peanut oil were significantly higher than these of refined peanut oil in terms of fried seed flavor,nutty flavor,greasy flavor,and overall flavor.The significant differences in volatile components in the two peanut oils could provide support for the identification of fragrant and refined peanut oil

关 键 词：浓香花生油 精炼花生油 SAFE-GC-MS 挥发性成分 感官风味差异 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225[轻工技术与工程—食品科学与工程]