稻草包饼材料对茶油感官品质的影响
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摘要
稻草是传统茶油压榨过程中用于包裹茶籽粉的材料。为了给稻草包饼材料对茶油感官品质影响的研究提供参考依据,分别以湖南双峰产的茶油及添加了不同稻草压榨的自制茶油为供试的茶油样品,对其色差值、关键香气成分与感官属性进行了检测和评价。检测结果表明:双峰茶油的关键香气成分依次为辛醛、(E)-2-癸烯醛、(E)-2-壬烯醛和壬醛,3种添加稻草自制的茶油其关键香气成分均为(E)-2-癸烯醛、苯乙醛和壬醛,与双峰茶油的色泽和香气最接近的是添加了青稻草的自制茶油;分别以色差值、关键香气成分与感官属性建立了PLS模型,该模型对茶油感官品质具有较好的预测能力。研究结果表明,青稻草包饼材料对茶油的色泽及香气品质均会产生一定的负面影响,如青稻草使茶油变绿变暗,其色泽不符合国家标准,并使茶油具有青草味,且稻草发霉可能导致霉味等不良气味的产生。因此,建议压榨茶油时可改用其它包饼材料,以确保茶油的感官品质。
As a packing material, straw is used to wrap Camellia oleifera seed powder in traditional pressing process of C. oleifera oil. In order to provide some references for studying effects of straw packing material on sensory quality of C.oleifera oil, chromatism value, key aroma components and sensory attributes of a C. oleifera oil sample from Shuangfeng of Hunan and laboratory made C. oleifera oil samples which added with straws were determined and evaluated. The results showed that key aroma components in Shuangfeng C. oleifera oil were octanal,(E)-2-decene aldehyde,(E)-2-nonenal and nonanal, and those in three C. oleifera oil samples added with straws were(E)-2-decene aldehyde,phenylacetaldehyde and nonanal. Color, lustre and aroma of C. oleifera oil added with green straw were the closest to those of Shuangfeng C. oleifera oil. PLS models were established by using chromatism value, key aroma components and sensory attributes, respectively, and had good prediction ability of sensory quality of C. oleifera oil. Green straw packing material could have a certain negative effects on color, lustre and aroma quality of C. oleifera oil. For example,the green straw made C. oleifera oil become green and dark, which did not meet the National Standard, and made oil have grassy flavor, moldy straw also could cause bad flavor, such as musty flavor. Therefore, it was recommended to use other packing materials to ensure sensory quality of C. oleifera oil.
As a packing material, straw is used to wrap Camellia oleifera seed powder in traditional pressing process of C. oleifera oil. In order to provide some references for studying effects of straw packing material on sensory quality of C.oleifera oil, chromatism value, key aroma components and sensory attributes of a C. oleifera oil sample from Shuangfeng of Hunan and laboratory made C. oleifera oil samples which added with straws were determined and evaluated. The results showed that key aroma components in Shuangfeng C. oleifera oil were octanal,(E)-2-decene aldehyde,(E)-2-nonenal and nonanal, and those in three C. oleifera oil samples added with straws were(E)-2-decene aldehyde,phenylacetaldehyde and nonanal. Color, lustre and aroma of C. oleifera oil added with green straw were the closest to those of Shuangfeng C. oleifera oil. PLS models were established by using chromatism value, key aroma components and sensory attributes, respectively, and had good prediction ability of sensory quality of C. oleifera oil. Green straw packing material could have a certain negative effects on color, lustre and aroma quality of C. oleifera oil. For example,the green straw made C. oleifera oil become green and dark, which did not meet the National Standard, and made oil have grassy flavor, moldy straw also could cause bad flavor, such as musty flavor. Therefore, it was recommended to use other packing materials to ensure sensory quality of C. oleifera oil.
引文
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[2]龙正梅,王道平.茶油与橄榄油化学成分研究[J].中国粮油学报,2008,23(2):121-123.
[3]吴雪辉,黄永芳,谢治芳.茶油的保健功能作用及开发前景[J].食品科技,2005(8):94-96.
[4]廖书娟,吉当玲,童华荣.茶油脂肪酸组成及其营养保健功能[J].粮食与油脂,2005(6):7-9.
[5]BRIZ-CID N,FIGUEIREDO-GONZALEZ M,RIAL-OTEROR,et al.The measure and control of effects of botryticides on phenolic profile and color quality of red wines[J].Food Control,2015,50:942-948.
[6]FIGUEIREDO-GONZALEZ M,CANCHOGRANDE B,SIMALGANDARA J.Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining[J].Food Chem,2013,141(3):3230-3240.
[7]OFELIA A,IGLESIAS C,FATIMA P,et al.Neural networks applied to discriminate botanical origin of honeys[J].Food Chem,2015,175:128-136.
[8]GOMES J F S,VIEIRA R R,DE OLIVEIRA I A A,et al.Influence of illumination on the characterization of banana ripening[J].J Food Eng,2014,120:215-222.
[9]周蓉,蒋芳玲,梁梅,等.用色差仪法定量分析番茄果实番茄红素的含量[J].江西农业学报,2012,24(9):45-48,50.
[10]DOWLATI M,MOHTASEBI S S,OMID M,et al.Freshness assessment of gilthead sea bream(Sparus aurata)by machine vision based on gill and eye color changes[J].J Food Eng,2013,119(2):277-287.
[11]SHARIFZADEH S,CLEMMENSEN L H,BORGGAARDC,et al.Supervised feature selection for linear and non-linear regression of L?a?b?color from multispectral images of meat[J].Eng Appl Artif Intel,2013,27(1):211-227.
[12]QUEVEDO R,VALENCIA E,CUEVAS G,et al.Color changes in the surface of fresh cut meat:a fractal kinetic application[J].Food Res Int,2013,54(2):1430-1436.
[13]CANO M P,MARTINEZ G D,GAMEZ G J,et al.Expert system based on computer vision to estimate the content of impurities in olive oil samples[J].J Food Eng,2013,119(2):220-228.
[14]BECERRAHERRERA M,ALBERTO V M,ADRIAN R M.Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin[J].Food Chem,2018,241:328-337.
[15]BORGES T H,JOSE A P,CABRERAVIQUE C,et al.Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain:physicochemical properties,oxidative stability and fatty acid profile[J].Food Chem,2017,215:454-462.
[16]蒋冬月,李永红,沈鑫.胡椒木释放挥发性有机物成分及变化规律[J].中南林业科技大学学报,2018,38(10):123-130.
[17]巩芳娥,虎云青,贾星宏.陇南主栽核桃品种青果低温贮藏下感官品质的变化[J].经济林研究,2018,36(4):59-63.
[18]BONTE A,BRUHL L,VOSMANN K,et al.A chemometric approach for the differentiation of sensory good and bad(musty/fusty)virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS[J].Eur JLipid Sci Tech,2017,119(4):160-170.
[19]谭晓风,管天球,袁军.升级打造湖南千亿元油茶产业调查研究[J].经济林研究,2018,36(3):1-4.
[20]GB 5009.229-2016,食品安全国家标准食品中酸价的测定[S].
[21]GB 5009.227-2016,食品安全国家标准食品中过氧化值的测定[S].
[22]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008(7):370-374.
[23]GIRIA,OSAKOK,OHSHIMAT.Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J].Food Chem,2010,120(2):621-631.
[24]SCHIFFMAN S S,BENNETT J L,RAYMER J H.Quantification of odors and odorants from swine operations in North Carolina[J].Agr Forest Meteorol,2001,108(3):213-240.
[25]顾赛麒,张晶晶.花生油在不同热处理温度下特征性香气成分鉴别研究[J].食品工业科技,2013,34(2):133-138.
[26]CHEN G,SONG H,MA C.Aroma-active compounds of Beijing roast duck[J].Flavour Frag J,2009,24(4):186-191.
[27]刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报,2009,32(2):173-176.
[28]TERRY A,HEINRICH A.Flavornet[DB/OL].(2004-06-25)[2018-11-10].http://www.flavornet.org.
[29]ZHONG H Y,BEDGOOD D R,BISHOP A G,et al.Endogenous biophenol,fatty acid and volatile profiles of selected oils[J].Food Chem,2007,99(4):1544-1551.
[30]黄永辉.基于SPME/GC的茶油香气成分的分析研究[D].长沙:中南林业科技大学,2007.
[31]龙奇志.油茶籽油品质及其变化规律研究[D].长沙:中南林业科技大学,2012.
[32]周波,孙亚娟,王进英,等.茶油挥发性成分指纹图谱的构建及掺伪定量检测方法研究[J].中南林业科技大学学报,2017,37(9):118-123.
[33]闫虹.狭鳕鱼排美拉德反应制备肉香型风味物及其抗氧化活性研究[D].合肥:合肥工业大学,2015.
[34]罗凡,费学谦,沈丹玉,等.加热前后油茶籽油气味特征变化的规律研究[J].中国油脂,2018,43(5):21-27.
[35]林琅.不同来源油茶籽油香气品质分析研究[D].上海:上海应用技术大学,2016.