甘肃陇南单品种初榨橄榄油化学组分及与感官属性的关系研究
|
摘要
研究采用热脱附-气相色谱-质谱(TD-GC-MS)对甘肃陇南生产的6个单品种初榨橄榄油的挥发性组分及多酚含量进行测定,并对6个单品种初榨橄榄油挥发性组分及多酚含量与其感官属性的关系进行分析。结果表明:鉴定出22种挥发性组分;甘肃陇南各单品种初榨橄榄油的活体香气主要呈现果味,C6醛醇类物质对初榨橄榄油果味有积极影响;6个单品种初榨橄榄油中多酚含量(401.77~780.34 mg/kg)较高,多酚类物质对橄榄油苦味的影响较大;辛辣味的来源则有待进一步研究。
Volatile components and polyphenols content of six single varieties of virgin olive oils in Gansu Longnan were determined by thermal desorption-gas chromatography-mass spectrometry,and the relationships between volatile components and polyphenols content with sensory attributes of six single varieties of virgin olive oils were analyzed. The results showed that 22 volatile components were identified.Living aroma of the six single varieties of virgin olive oils in Gansu Longnan was mainly fruit fragrance,and the content of C6 aldehydes and alcohols had positive impact on olive oil fruit fragrance. The polyphenols contents of the six single varieties of virgin olive oils were high( 401. 77-780. 34 mg/kg),which had larger effect on bitter taste of olive oil,while the hot taste source could be further studied.
Volatile components and polyphenols content of six single varieties of virgin olive oils in Gansu Longnan were determined by thermal desorption-gas chromatography-mass spectrometry,and the relationships between volatile components and polyphenols content with sensory attributes of six single varieties of virgin olive oils were analyzed. The results showed that 22 volatile components were identified.Living aroma of the six single varieties of virgin olive oils in Gansu Longnan was mainly fruit fragrance,and the content of C6 aldehydes and alcohols had positive impact on olive oil fruit fragrance. The polyphenols contents of the six single varieties of virgin olive oils were high( 401. 77-780. 34 mg/kg),which had larger effect on bitter taste of olive oil,while the hot taste source could be further studied.
引文
[1]王贵禧,俞宁,邓明全,等.中国油橄榄发展概况[J].林业科技通讯,2000(1):18-19.
[2]中国陇南橄榄油.陇南市经济林研究院油橄榄研究所2016年工作总结和2017年工作打算[EB/OL].(2016-12-27)[2017-06-20].http://www.olive.org.cn/Show News8.asp?id=91.
[3]ABENOZA M,BENITO M,ORIA R,et al.Quality characterization of the olive oil from var.Tosca 07grown in a commercial high density orchard[J].J Am Oil Chem Soc,2014,91(4):613-622.
[4]ANGEROSA F.Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels[J].Eur J Lipid Sci Technol,2002,104(9/10):639-660.
[5]LOLITA L,GIUSEPPE P,NICOLA A,et al.Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil[J].Food Chem,2001,73(1):119-124.
[6]钟诚,薛雅琳,王兴国,等.初榨橄榄油挥发性风味成分的鉴定[J].中国粮油学报,2014,29(12):77-82.
[7]田维芬,周君,明庭红,等.基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J].食品工业科技,2017(7):285-292.
[8]韩锐,邢文黎,孔维宝,等.甘肃武都区5个主栽品种初榨橄榄油的品质分析[J].中国油脂,2017,42(2):146-150.
[9]ALESSANDRO G,NICOLAI C,VERONICA V,et al.Olive oil phenolic compounds affect the release of aroma compounds[J].Food Chem,2015,181:284-294.
[10]CAPORALE G,POLICASTRO S,MONTELEONE E.Bitterness enhancement induced by cut grass odorant(cis-3-hexen-1-ol)in a model olive oil[J].Food Quality Prefer,2004,15(3):219-227.
[11]熊皓平,杨伟丽,张友胜,等.显齿蛇葡萄多酚含量测定方法的比较研究[J].湖南农业大学学报(自然科学版),2001(5):381-383.
[12]KALUA C M,ALLEN M S,BEDGOOD J.Olive oil volatile compounds,flavour development and quality:a critical review[J].Food Chem,2007,100:273-286.
[13]VICHI S,PIZZALE L,CONTE L S.Solid-phase microextraction in the analysis of virgin olive oil volatile fraction:modification induced by oxidation and suitable markers of oxidative status[J].J Agric Food Chem,2003,51:6564-6571.
[14]PROCIDA G,GIOMO A,CICHELLI A,et al.Study of volatile compounds of detective virgin olive oils and sensory evaluation:a chemometric approach[J].J Sci Food Agric,2005,85:2175-2183.
[15]MORALES M T,RIOS J J,APARICIA R.Changes in the volatile composition of virgin olive oil during oxidation:flavors and off-flavors[J].J Agric Food Chem,1997,45:2666-2673.
[16]CAVALLI J F,FERNANDE Z X,LIZZANI CUVELIER L.Characterization of volatile compounds of French and Spanish virgin olive oil by HS-SPME:identification of quality freshness markers[J].Food Chem,2004,88:151-157.
[17]GIUSEPPE P,ANGELO C,CORRADO L,et al.Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches[J].J Sci Food Agric,2016,96(1):311-318.
[18]GARCIA G D L,APARICIO R.Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma:application to virgin olive oil[J].Food Chem,2010,120(2):572-579.
[19]高盼.橄榄油感官评价和品尝实验[D].武汉:武汉轻工大学,2015.
[2]中国陇南橄榄油.陇南市经济林研究院油橄榄研究所2016年工作总结和2017年工作打算[EB/OL].(2016-12-27)[2017-06-20].http://www.olive.org.cn/Show News8.asp?id=91.
[3]ABENOZA M,BENITO M,ORIA R,et al.Quality characterization of the olive oil from var.Tosca 07grown in a commercial high density orchard[J].J Am Oil Chem Soc,2014,91(4):613-622.
[4]ANGEROSA F.Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels[J].Eur J Lipid Sci Technol,2002,104(9/10):639-660.
[5]LOLITA L,GIUSEPPE P,NICOLA A,et al.Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil[J].Food Chem,2001,73(1):119-124.
[6]钟诚,薛雅琳,王兴国,等.初榨橄榄油挥发性风味成分的鉴定[J].中国粮油学报,2014,29(12):77-82.
[7]田维芬,周君,明庭红,等.基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J].食品工业科技,2017(7):285-292.
[8]韩锐,邢文黎,孔维宝,等.甘肃武都区5个主栽品种初榨橄榄油的品质分析[J].中国油脂,2017,42(2):146-150.
[9]ALESSANDRO G,NICOLAI C,VERONICA V,et al.Olive oil phenolic compounds affect the release of aroma compounds[J].Food Chem,2015,181:284-294.
[10]CAPORALE G,POLICASTRO S,MONTELEONE E.Bitterness enhancement induced by cut grass odorant(cis-3-hexen-1-ol)in a model olive oil[J].Food Quality Prefer,2004,15(3):219-227.
[11]熊皓平,杨伟丽,张友胜,等.显齿蛇葡萄多酚含量测定方法的比较研究[J].湖南农业大学学报(自然科学版),2001(5):381-383.
[12]KALUA C M,ALLEN M S,BEDGOOD J.Olive oil volatile compounds,flavour development and quality:a critical review[J].Food Chem,2007,100:273-286.
[13]VICHI S,PIZZALE L,CONTE L S.Solid-phase microextraction in the analysis of virgin olive oil volatile fraction:modification induced by oxidation and suitable markers of oxidative status[J].J Agric Food Chem,2003,51:6564-6571.
[14]PROCIDA G,GIOMO A,CICHELLI A,et al.Study of volatile compounds of detective virgin olive oils and sensory evaluation:a chemometric approach[J].J Sci Food Agric,2005,85:2175-2183.
[15]MORALES M T,RIOS J J,APARICIA R.Changes in the volatile composition of virgin olive oil during oxidation:flavors and off-flavors[J].J Agric Food Chem,1997,45:2666-2673.
[16]CAVALLI J F,FERNANDE Z X,LIZZANI CUVELIER L.Characterization of volatile compounds of French and Spanish virgin olive oil by HS-SPME:identification of quality freshness markers[J].Food Chem,2004,88:151-157.
[17]GIUSEPPE P,ANGELO C,CORRADO L,et al.Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches[J].J Sci Food Agric,2016,96(1):311-318.
[18]GARCIA G D L,APARICIO R.Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma:application to virgin olive oil[J].Food Chem,2010,120(2):572-579.
[19]高盼.橄榄油感官评价和品尝实验[D].武汉:武汉轻工大学,2015.