不同品种浓香亚麻籽油的呈香特征解析

Analysis of the aroma characteristics of different varieties of fragrant linseed oil

中文关键词:  主栽品种  浓香亚麻籽油  感官评价  气相色谱-质谱-嗅闻法  挥发性风味化合物

英文关键词:main cultivars  fragrant linseed oil  sensory evaluation  gas chromatography-mass spectrometry- olfactometry  volatile flavour compounds

中文摘要:

      目的 选取全国不同产区的28个主栽品种为对象制备浓香亚麻籽油, 并对其风味特征进行分类。方法 运用评估适合项目法(rate-all-that-apply method, RATA)建立亚麻籽油感官描述词并进行感官评价, 采用顶空固相微萃取-气相色谱-质谱法(headspace-solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)分析浓香亚麻籽油挥发性风味物质, 使用正交偏最小二乘法(orthogonal projections to latent structures, OPLS)将关键挥发性风味物质与感官评价结果进行关联。结果 浓香亚麻籽油主要呈现出焦糊味、油脂味、烤香味、海鲜味和香油味, 从28种浓香亚麻籽油中共检测出86种挥发性物质, 其中48种物质具有香气贡献, 关键挥发性风味物质有29种[气味活性值(odor activity value, OAV)>1], 不同的香气属性与不同的关键挥发性风味物质具有一定的关联性。结论 基于风味导向可以将28种浓香亚麻籽油大致分为3类, 第1类(晋亚24号、坝选3号等)哈喇味较重, 主要与(E)-2-戊醇、己醇、1-戊烯-3-醇等醇类物质有关, 第2类(陇亚13号、坝亚13号等)主要呈现烤香味和海鲜味, 第3类(晋亚10号、宁亚21号、陇亚10号等)主要呈现出谷物味、焦糊味和油脂味, 焦糊味、烤香味主要由2-乙基-6-甲基吡嗪、2,6-二乙基吡嗪、2-乙酰基-3-甲基吡嗪等吡嗪类风味物质构成, 油脂味、海鲜味主要由(E,E)-2,4-庚二烯醛、(E)-2-己烯醛、(E)-2-辛烯醛、1-戊烯-2-酮、2(5H)-呋喃酮等醛酮类风味物质构成, 谷物味主要与二甲基二硫醚关系最密切。

英文摘要:

      Objective To prepare fragrant linseed oil from 28 main varieties from different production areas in China and classify their flavour characteristics. Methods The rate-all-that apply method (RATA) was used to establish sensory descriptors for linseed oil and conduct sensory evaluation. The volatile compounds in linseed oil were analyzed by headspace solid phase microextraction-gas-chromatography-mass spectrometry (HS-SPME-GC-MS). Orthogonal projections to latent structures (OPLS) were used to correlate key volatile flavors with sensory evaluation results. Results Fragrant linseed oils mainly exhibit burnt, greasy, roasted, seafood and sesame oil flavor. A total of 86 volatile substances were detected from 28 kinds of fragrant linseed oils, of which 48 substances had aroma contribution and 29 kinds of key volatile flavour substances [odor activity value (OAV)>1]. There was a correlation between the different aroma attributes and the different key volatile flavour substances. Conclusion Based on flavour orientation, the 28 kinds of fragrant linseed oils can be broadly classified into 3 categories. The first category (Jinya 24, Baxuan 3, etc.) has a heavier harsh flavour, which is mainly related to alcohols such as (E)-2-pentanol, hexanol and 1-penten-3-ol, the second category (Longya 13, Baya13, etc.) mainly presents a roasted flavour and seafood flavour, the third category (Jinya 10, Ningya 21, Longya 10, etc.) mainly presents cereal, burnt and greasy flavours. The burnt and roasted flavours are mainly composed of pyrazine flavouring substances such as 2-ethyl-6-methylpyrazine, 2,6-diethylpyrazine, 2-acetyl-3-methylpyrazine, etc.. The greasy and seafood flavours are mainly composed of aldehydes and ketones such as (E,E)-2,4-heptadienal, (E)-2-hexenal, (E)-2-octenal, 1-penten-2-one, 2(5H)-furanone, etc. The cereal flavour is mainly most closely related to dimethyl disulfide.