炒籽温度对茶油关键香气成分及感官品质的影响

Effects of roasted temperature to seed processing on the keyaroma components and sensory quality of camellia oil

为分析炒籽温度对茶油关键香气成分及感官品质的影响,并比较海南和湖南两地产热榨茶油的香气成分与感官品质间的相关性和差异,通过HS-SPME-GC-MS分析海南茶油及不同炒籽温度处理的湖南茶油的香气成分组成,计算ROAV值确定其关键香气成分,并进行感官分析,建立PLS模型。结果表明,海南茶油和湖南炒籽茶油中最主要的香气成分为(E)-2-癸烯醛、壬醛、苯乙醛、2,5-二甲基吡嗪和3-乙基-2,5-二甲基吡嗪;随着炒籽温度升高,炒籽茶油的黄色评分降低,红色、褐色显著升高,茶油清香味逐渐减少,烤香味逐渐增加;海南茶油均具有较强的茶油清香味和烤香味,湖南炒籽茶油在较高温度处理下会产生相似的烤香味,但茶油清香味普遍低于海南茶油,因此湖南产茶籽通过海南传统高温炒籽方法制得的茶油,其香气与海南茶油仍有一定的区别。此外,对关键香气成分与感官属性建立PLS模型,交叉验证相关系数Q2为0.901,说明该模型具有较好的预测热榨茶油香气品质的能力。

In order to analyze the effect of roasted temperature to seed processing on the key aroma components and sensory attributes of camellia oil, compared correlations and differences between aroma components and sensory attributes of hot pressed camellia oil from Hainan and Hunan province, and the volatile compounds of these camellia oils were analyzed by HS-SPME-GC-MS.The ROAV value was calculated to determine the key aroma components.Sensory attributes were analyzed by sensory evaluation and the PLS model was established.The results showed that the most important flavor components in Hainan camellia oil and roasted seed samples of Hunan were ( E )-2-nonenal, furfural, phenylacetaldehyde, 2,5-dimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine.As the temperature of roasted seed increased, the yellow score decreased, and the red and brown scores increased significantly;the fresh scent of camellia oil gradually decreased, and the roasted flavor increased.The two kinds of Hainan camellia oil have obvious aroma characteristics of fresh scent and roasted flavor.The roasted seed oil of Hunan have similar roasted flavor when heated by high temperature, but the fresh scent is lower than Hainan camellia oil.It is indicated that the aroma of Hunan camellia oil produced by Hainan traditional high-temperature method has a certain difference between that of Hainan camellia oil.In addition, PLS analysis was used to establish model using key aroma components and sensory attributes, the cross-validated correlation coefficient Q2 was 0.901.It shows that the model has a good prediction ability of aroma quality of hot pressed camellia oil.