Volatile Profile and Flavor Characteristics of Ten Edible Oils
Volatile Profile and Flavor Characteristics of Ten Edible Oils
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DOI：
10.1080/00032719.2020.1803896
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发表时间：
2020-08-10
影响因子：
2
通讯作者：
Zhang, Han
中科院分区：
文献类型：
--
作者：
Liu, Xiaofang;Wang, Shuo;Zhang, Han
测定了10种不同脂肪酸组成的食用油（6种精制油、2种烘烤油和2种天然压榨油）的挥发性成分，研究了其挥发性成分和风味特征。精炼油的挥发性特征被发现与脂肪酸组成有关。在挥发性的配置文件中，从38.59%至74.37%，是较小的精制油与更多的亚油酸和亚麻酸比那些在油与油酸，而相反的趋势是观察到的醛的百分比，从20.27%至37.19%。在烘烤油中检测到的挥发性化合物的总峰面积和数量相对于天然压榨油中的那些要大得多。10个特征化合物被检测到专门在烤芝麻油，和7个化合物被发现是独特的烤紫苏油。2-甲基丙-1-醇和己醛是所有十种油中唯一共同的挥发性化合物。
The volatile compounds present in ten edible oils (six refined, two roasted, and two natural pressed) with different fatty acid compositions were measured to study volatile profile and flavor characteristics. The volatile profile of the refined oils was found to be linked to the fatty acid composition. The percentage of alcohol in the volatile profiles, varied from 38.59 to 74.37%, was smaller in refined oils with more linoleic and linolenic acid than those in oils with more oleic acid, while the opposite trend was observed for the percentage of aldehyde, ranging from 20.27 to 37.19%. The total peak area and number of volatile compounds detected in roasted oils were much greater relative to those in natural pressed oils. Ten characteristic compounds were detected exclusively in roasted sesame oil, and seven compounds were found to be unique to roasted perilla oil. 2-Methylpropan-1-ol and hexanal were the only volatile compounds common to all ten oils.