葵花籽油挥发性风味物质研究进展

Review on volatile flavor components of sunflower seed oil

葵花籽油风味独特,深受大众喜爱。概述了冷、热榨葵花籽油中的主要挥发性风味物质及原料品种、炒籽、精炼、储藏、煎炸等因素对葵花籽油挥发性风味物质的影响。葵花籽油中主要挥发性风味物质包括萜烯类、吡嗪类和醛酮类,赋予葵花籽油独特的清香、坚果香、焙烤香等气味特征。炒籽中通过美拉德反应和脂质氧化反应形成多种风味产物,而脱色和脱酸处理可使大部分挥发性风味物质损失殆尽。储藏和煎炸过程中脂肪酸氧化产生的以醛类和酸类为主的物质导致了油脂异味的产生。高油酸葵花籽油比普通葵花籽油表现出了更好的风味稳定性。今后可利用分子感官科学的手段揭示葵花籽油的香气形成机理和调控机制,为风味品质控制提供理论依据,促进葵花籽油产业的健康发展。

Sunflower seed oil is a popular cooking oil due to its delicate fragrance. The main volatile flavor components of cold-pressed and hot-pressed sunflower seed oils were summarized,and the effects of seed variety,roasting,refining,storage and frying on volatile flavor components were reviewed.The main volatile flavor components in sunflower seed oil were terpenes,pyrazines,aldehydes and ketones,which contributed to the plant,nutty and roasted aroma of sunflower seed oil. Roasting generated many flavor compounds through Maillard reaction and lipid oxidation. After bleaching and deacidification,sunflower seed oil lost most of its aroma. During storage and frying,the formation of aldehydes and acids due to lipid oxidation led to the generation of off-flavor. High oleic acid sunflower seed oil showed better flavor stability than common sunflower seed oil. In the future,molecular sensory science could be used to investigate flavor formation pathways and regulation mechanism in sunflower seed oil to provide the scientific foundation for better quality control of flavor and to promote the healthy development of the sunflower seed oil industry.