这项研究使用感官导向的风味分析研究了种子烘烤引起的向日葵油的香气组成和感知变化。通过溶剂辅助的风味蒸发和顶空固相微萃取来提取挥发性化合物。通过气相色谱-嗅觉测定-质谱和香气提取物稀释分析来表征气味。冷压和烘烤的葵花籽油含有13种和50种气味,分别,风味稀释因子在1到256之间。在葵花籽油中新发现了56种气味。通过外部标准方法对26种重要气味进行定量,揭示了种子烘烤引起的萜烯损失的明显变化,美拉德反应产物的形成,和脂质氧化产物的增加。最重要的气味剂(气味活性值,OAVs=1-1857)在冷压葵花籽油中包括α-pine烯(11,145µg/kg),β-pine烯(4068µg/kg),芳樟醇(56微克/千克),己醛(541µg/kg),辛醛(125微克/千克),α-phellandrene(36µg/kg),和(E)-2-辛烯(69µg/kg),有助于生葵花籽,伍迪,绿色,泥土,和油的甜美香气。最重要的贡献者(OAVs=1-884),烟雾弥漫,烤葵花籽油的香气是2-和3-甲基丁醛(6726和714µg/kg),2,6-二甲基吡嗪(2329µg/kg),2,5-二甲基吡嗪(12,228µg/kg),2,3-二甲基吡嗪(238µg/kg),2,3-戊二酮(1456µg/kg),2-戊基呋喃(1332µg/kg),2,3-二甲基-5-乙基吡嗪(213µg/kg),和1-戊醇(693微克/千克)。无味葵花籽油中关键气味剂的香气重组充分模仿了葵花籽油的一般香气特征。该研究为了解葵花籽油加工与香气分子之间的关系提供了重要基础。实际应用:在分子基础上,观察到的关键香气化合物的组成和浓度的明显变化解释了由种子烘烤引起的葵花籽油的感官特性的变化。表征葵花籽油的关键香气活性成分并研究其与油脂加工的关系,可以为葵花籽油行业在风味调节方面提供重要的实际应用。质量控制,产品开发,和流程优化。
This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction. Odorants were characterized by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. The cold-pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty-six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1-1857) in the cold-pressed sunflower oil included α-pinene (11,145 µg/kg), β-pinene (4068 µg/kg), linalool (56 µg/kg), hexanal (541 µg/kg), octanal (125 µg/kg), α-phellandrene (36 µg/kg), and (E)-2-octenal (69 µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1-884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2- and 3-methylbutanal (6726 and 714 µg/kg), 2,6-dimethylpyrazine (2329 µg/kg), 2,5-dimethylpyrazine (12,228 µg/kg), 2,3-dimethylpyrazine (238 µg/kg), 2,3-pentanedione (1456 µg/kg), 2-pentylfuran (1332 µg/kg), 2,3-dimethyl-5-ethylpyrazine (213 µg/kg), and 1-pentanol (693 µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. PRACTICAL APPLICATION: The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma-active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.