芝麻香油粉末油脂风味物质研究

Flavor components in sesame oil powder

为考察芝麻香油粉末油脂制备方法对风味物质的影响,采用固相微萃取结合气相色谱-质谱联用技术对芝麻香油及其冷冻干燥法和喷雾干燥法制备的粉末油脂中风味物质进行了分析。结果表明:粉末油脂制备过程的加热对芝麻香油风味产生了较大的影响,既造成了风味物质的挥发、损失,又衍生出新的物质;冷冻干燥法制备的粉末油脂风味物质稍有变化;喷雾干燥法制备的粉末油脂除醛类相对稳定外,烃类产生新的衍生物,醇类、酯类、酚类明显减少,吡嗪类未检出,酸类物质显著增加。可见,冷冻干燥法制备粉末油脂更适用于风味要求高、易挥发的芝麻香油产品。

In order to investigate the effect of preparation methods of sesame oil powder on flavor com- pounds, the flavor compounds in sesame oil and sesame oil powder prepared by freeze drying method and spray drying method were analyzed by solid phase microextraction （ SPME ） combined with gas chroma- tography - mass spectrometry （ GC - MS ）. The results showed that heating process in preparation of oil powder had great influence on the flavor of sesame oil, which not only caused the volatilization and loss of flavor components, but also derived new substances. The flavor components of oil powder prepared by freeze drying method slightly changed. In addition to the relatively stable aldehydes, hydrocarbons pro- duced new derivatives, alcohols, esters and phenols significantly decreased, pyrazine was not detected, and the acidic compound increased significantly in oil powder produced by spray drying method. Prepara- tion of sesame oil powder by freeze drying method was more suitable for sesame oil products with high de- mand for flavor and volatile flavor.