花生油在不同热处理温度下特征性香气成分鉴别研究

Identification on characteristic aroma components of peanut oil under different temperatures during thermal treatment

运用顶空固相微萃取-气-质联用技术,对某品牌花生油在四种不同热处理温度(60、70、80、90℃)下产生的香气成分进行了分离鉴定,共得到了八大类54种香气化合物,其中最主要的是醛类化合物。通过查阅相关文献获得各香气物阈值后,计算得到了其相对气味活性值(ROAV值),并以此为依据进行主成分分析等多元统计处理。基于主成分分析的结果,提出了一种结合聚类分析鉴定不同样品特征性香气成分的全新方法,并从54种香气物质中筛选得到了20种表征不同温度下花生油特征风味的关键香气成分。

HS-SPME-GC-MS（Headspace solid phase micro-extraction coupled with gas chromatography and mass spectrometry） technology was applied to isolate and further identify the aroma compounds of peanut oil under different temperatures during thermal treatment. As a result of totally 54 volatiles,which could be divided into 8 classes and mostly comprised of aldehydes,were determined. Relative Odor Activity Values （ROAVs） of aroma compounds,which could be calculated based on their thresholds from references,were regarded as the new original date set for further data processing by multivariate statistical methods. An entirely new method,which was capable to select those characteristic aroma components from complex samples,that was firstly proposed by a combination of PCA and CA analysis. Finally,according to this method,20 key characteristic aroma compounds of peanut oil under different temperatures were successfully picked out.