食品科学 ›› 2021, Vol. 42 ›› Issue (16): 185-192.doi: 10.7506/spkx1002-6630-20200901-006

• 成分分析 • 上一篇    下一篇

不同工艺核桃油挥发性物质比对及关键香气成分表征

李欢康,杨佳玮,刘文玉,魏长庆   

  1. (石河子大学食品学院,新疆植物药资源利用教育部重点实验室,新疆 石河子 832000)
  • 发布日期:2021-08-27
  • 基金资助:
    兵团科技攻关项目(2018AB015)

Comparison of Volatile Components and Characterization of Key Aroma Components of Walnut Oil Produced by Different Processes

LI Huankang, YANG Jiawei, LIU Wenyu, WEI Changqing   

  1. (Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, College of Food, Shihezi University, Shihezi 832000, China)
  • Published:2021-08-27

摘要: 以有机溶剂浸提法和压榨法(冷榨和不同烘烤处理的热榨)制备的核桃油为研究对象,通过顶空-气相色谱-质谱联用仪测定其挥发性物质构成,结合相对气味活度值(relative odor activity value,ROAV)、主成分分析(principal component analysis,PCA)和聚类热图的计算分析明确核桃油中的关键香气成分构成差异,以期为核桃油风味品质控制提供理论依据。结果表明不同工艺核桃油样品的挥发性物质构成存在显著差异性(P<0.05),11?个核桃油样品中共鉴定出92?种挥发性物质,主要包括醛类、烃类、醇类和含氧杂环类,其中压榨核桃油中反-2-庚烯醛(21.00%~28.61%)、正己醛(15.09%~20.72%)和顺-2-辛烯(9.77%~16.28%)相对含量较高,而有机溶剂浸提核桃油中正己醛(35.79%)、反-2-庚烯醛(13.46%)和戊醛(11.79%)相对含量较高。结合ROAV计算和PCA确定壬醛(油脂、柑橘和青草味)、反-2-壬醛(黄瓜、油脂、青草味)、反,反-2,4-癸二烯醛(油炸、蜡、油脂味)和1-辛烯-3-醇(蘑菇味)是核桃油中的关键香气成分。通过挥发性物质聚类热图分析发现不同工艺核桃油样品之间色差较大,表明基于挥发性物质进行不同工艺制备核桃油的区分判别具有可行性。

关键词: 核桃油;挥发性物质;相对气味活度值;主成分分析;聚类热图

Abstract: Walnut oils were prepared by three different processes: organic solvent extraction, cold pressing and hot pressing with different roasting treatments, and their volatile compositions were determined by headspace-gas chromatography-mass spectrometry (HS-GC-MS). The difference in their key aroma components was clarified by principal component analysis (PCA) and clustering heat map analysis based on relative odor activity value (ROAV). The results showed that there were significant differences (P < 0.05) in the volatile composition of the walnut oils prepared by different processes. A total of 92 volatile substances were identified in 11 walnut oil samples, mainly including aldehydes, hydrocarbons, alcohols and oxygenated heterocycles, with trans-2-heptenal (21.00%–28.61%), n-hexanal (15.09%–20.72%) and cis-2-octene (9.77%–16.28%) being dominant in the pressed oil, while n-hexanal (35.79%), trans-2-heptenaldehyde (13.46%) and valeraldehyde (11.79%) being dominant in the extracted oil. Through PCA based on ROAVs, nonanal (fatty, citrus-like and grassy flavor), trans-2-nonanal (cucumber-like, fatty and grassy flavor), trans,trans-2,4-decadienal (deep-fat fried, waxy, and fatty flavor) and 1-octen-3-ol (mushroom-like flavor) were identified as the key aroma components in walnut oil. The clustering heat map indicated a significant color difference among the walnut oil samples prepared by different processes, indicating that it was feasible to distinguish walnut oils prepared by different processes based on volatile substances.

Key words: walnut oil; volatile substances; relative odor activity value; principal component analysis; clustering heat map

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