基于GC-MS和GC-O的浓香菜籽油特征风味物质分析
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摘要
采用固相微萃取和气相色谱质谱联用技术(SPME/GC-MS)分析浓香菜籽油挥发性成分,采用气相色谱嗅闻分析(GC-O)方法中的时间-强度法(OSME)确定菜籽油特征风味物质,采用定量描述性分析法(QDA)评价菜籽油的感官特性强度,分析感官属性与GC-O分析特征风味成分的关系,推断其对整体风味的贡献程度。结果表明,GC-MS的分析检测到挥发性风味物质共有68种,包括吡嗪类8种,醇类4种,硫甙降解产物15种,醛类20种,酸类6种,酮类4种,烯类3种,杂环类化合物6种和酯类2种。GC-O分析OSME法鉴定出的菜籽油样品中有16种特征风味物质。感官评价结果表明坚果味、腌菜味以及焦糊味是菜籽油的主体风味,与GC-O特征风味物质分析结果一致。表明GC-MS、GC-O法结合感官评价可以有效综合评价菜籽油的特征风味物质。研究结果对浓香菜籽油解析香气特征、优化产品品质、分析呈香机理、建立质量评价体系具有重要意义。
Volatile components from fragrant rapeseed oil were extracted by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS).Subsequently,odor-specific magnitude estimation(OSME) method of gas chromatography-olfactometry(GC-O) was used to determine the characteristic flavor components.Quantitative descriptive analysis(QDA) was used to evaluate sensory characteristics of three rapeseeds oil samples.The relationship between sensory attributes and characteristic volatile compounds analyzed by GC-O and concluded their contributions on the overall flavor.68 flavor compounds were identified in fragrant rapeseed oil,including 20 aldehydes,8 pyrazines,15 degraded glucosinolate products,4 alcohols,6 acids,4 ketones,3 alkenes,2 esters and 6 heterocyclic compounds.Meanwhile,16 key characteristic flavor compounds were identified by OSME method.Additionally,nutty,pickled and burnt were the main flavor of rapeseed oil identified by sensory evaluation.This finding was consistent with the result of GC-O analysis.The results indicated that GC-MS,GC-O,and sensory evaluation could effectively and comprehensively evaluate the characteristic flavor components of fragrant rapeseed oil.The results was paramount to the research in the aroma type,product quality optimize,aroma mechanism analysis and quality evaluation system establish of fragrant rapeseed oil.
Volatile components from fragrant rapeseed oil were extracted by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS).Subsequently,odor-specific magnitude estimation(OSME) method of gas chromatography-olfactometry(GC-O) was used to determine the characteristic flavor components.Quantitative descriptive analysis(QDA) was used to evaluate sensory characteristics of three rapeseeds oil samples.The relationship between sensory attributes and characteristic volatile compounds analyzed by GC-O and concluded their contributions on the overall flavor.68 flavor compounds were identified in fragrant rapeseed oil,including 20 aldehydes,8 pyrazines,15 degraded glucosinolate products,4 alcohols,6 acids,4 ketones,3 alkenes,2 esters and 6 heterocyclic compounds.Meanwhile,16 key characteristic flavor compounds were identified by OSME method.Additionally,nutty,pickled and burnt were the main flavor of rapeseed oil identified by sensory evaluation.This finding was consistent with the result of GC-O analysis.The results indicated that GC-MS,GC-O,and sensory evaluation could effectively and comprehensively evaluate the characteristic flavor components of fragrant rapeseed oil.The results was paramount to the research in the aroma type,product quality optimize,aroma mechanism analysis and quality evaluation system establish of fragrant rapeseed oil.
引文
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[2]张谦益,熊巍林,李敏丽,等.浓香菜籽油制取精制工艺实践[J].农产品加工(学刊),2011(1):80-81.
[3]张谦益,包李林,熊巍林,等.浓香菜籽油挥发性风味成分的鉴定[J].粮食与油脂,2017,30(3):78-80.
[4]Fratini G,Lois S,Pazos M,et al.Volatile profile of Atlantic shellfish species by HS-SPME GC/MS[J].Food Research International,2012,48(2):856-865.
[5]Leduc F,Tournayre P,Kondjoyan N,et al.Evolution of volatile odorous compounds during the storage of European seabass(Dicentrarchus labrax)[J].Food Chemistry,2012,131(4):1304-1311.
[6]李婷婷,丁婷,邹朝阳,等.顶空固相微萃取-气质联用技术结合电子鼻分析4℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技,2015,31(2):249-260.
[7]Saskia M.Van Ruth.Methods for gas chromatographyolfactometry:A review[J].Biomolecular Engineering,2001,17(4):121-128.
[8]D’Acampora ZB,Dugo P,Dugo G,et al.Gas chromatography-olfactometry in food flavour analysis[J].Journal of Chromatography A,2008,1186(1):123-143.
[9]Plutowska B,Wardencki W.Application of gas chromatography-olfactometry(GC-O)in analysis and quality assessment of alcoholic beverages-A review[J].Food Chemistry,2008,107(1):449-463.
[10]Brunschwig C,Sengeremonnot P,Aubanel ML,et al.Odoractive compounds of Tahitian vanilla flavor[J].Food Research International,2012,46(1):148-157.
[11]Janzantti NS,Monteiro M.Changes in the aroma of organic passion fruit(Passiflora edulis Sims f.flavicarpa Deg.)during ripeness[J].LWT-Food Science and Technology,2014,59(2):612-620.
[12]田怀香,吴譞,秦蓝,等.基于GC-MS和GC-O的调味品鸡精特征风味物质研究[J].现代食品科技,2016(9):287-294.
[13]Stone H,Sidel J,Oliver S,et al.Sensory evaluation by quantitative descriptive analysis[J].Wiley-Blackwell,1974,28(11):23-34.
[14]Chapman KW,Lawless HT,Boor KJ.Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk[J].Journal of Dairy Science,2001,84(1):12-20.
[15]Leighton CS,Sch9nfeldt HC,Kruger R.Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles[J].Journal of Sensory Studies,2010,25(1):2-18.
[16]Mason ME,Johnson BR,Hamming MC.Flavor components of roasted peanuts:Some low molecular weight pyrazines and a pyrrole[J].Journal of Agricultural and Food Chemistry,1966,149(5):454-460.
[17]李培武.甘蓝型油菜叶片与种子硫苷及其相关性研究[D].武汉:华中农业大学,2006.
[18]谢婧,徐俐,吴浪,等.SPME-GC-MS对菜籽毛油和精炼菜籽油挥发性风味成分的分析[J].中国油脂,2012,37(8):84-87.