基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS对5种食用植物油挥发性风味成分分析

Detection of volatile flavor compounds in five edible vegetable oils by electronic nose,HS-GC-IMS and HS-SPME-GC-MS

采用电子鼻、顶空气相色谱-离子迁移谱(HS-GC-IMS)和顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)法对5种食用植物油(花生油、大豆油、玉米油、油茶籽油、棕榈油)中挥发性成分进行分析,并采用相对气味活度法确定关键风味物质。结果表明:电子鼻检测发现花生油与油茶籽油气味轮廓相似,但花生油气味浓度大于油茶籽油,大豆油、玉米油和棕榈油整体气味差异相对较小且浓度较低;HS-GC-IMS共检出5种食用植物油56种化合物(其中定性24种),定性的共有风味化合物为戊醛(单体)、己醛(单体)、庚醛、1-戊醇(单体)、1-丙醇、2-丁酮(单体)、辛醛和丁醛(单体),并得到5种食用植物油差异图谱;HS-SPME-GC-MS鉴定出5种食用植物油86种化合物,共有关键风味化合物为己醛、壬醛和庚醛,花生油、大豆油和棕榈油特有关键风味化合物分别为吡嗪类化合物、(E,E)-2,4-庚二烯醛和6-甲基-5-庚烯-2-酮。

The volatile components in 5 edible vegetable oils(peanut oil,soybean oil,corn oil,oil-tea camellia seed oil and palm oil)were analyzed by electronic nose,headspace-gas chromatography-ion mobility spectroscopy(HS-GC-IMS)and headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the relative odor activity value method was used to determine the key flavor compounds.The results showed that the odor profile of peanut oil was similar to that of oil-tea camellia seed oil,and its odor concentration was higher than that of oil-tea camellia seed oil,while the overall odor differences of soybean oil,corn oil and palm oil were relatively small and the concentrations were low by electronic nose.56 compounds in 5 edible vegetable oils were identified by HS-GC-IMS,of which24 kinds were qualitative,and the qualitative common flavor components were pentanal(monomer),hexanal(monomer),heptanal,1-pentanol(monomer),1-propanol,2-butanone(monomer),octanal and butanal(monomer),and fingerprints of 5 edible vegetable oils were obtained.86 compounds were identified in 5 edible vegetable oils by HS-SPME-GC-MS.The common key flavor compounds were hexanal,nonanal and heptanal.The key flavor compounds of peanut oil,soybean oil and palm oil were pyrazine compounds,(E,E)-2,4-heptandenal and 6-methyl-5-heptanone-2-one,respectively.