植物油加工工艺对风味物质影响的研究进展

Progress on influence of vegetable oil processing technology on flavor compounds

风味是植物油品质的重要特征之一,除与油料本身有关外,还与加工工艺密切相关。不同加工工艺生产的植物油风味物质在种类和含量上存在差异。综述了植物油风味物质产生的机理、不同加工工艺(烘烤、微波预处理、红外辐射、压榨法、溶剂浸出法、水酶法、超临界萃取法、亚临界萃取法和精炼等)对植物油风味物质影响的研究进展,并对目前食用植物油在风味研究方面存在的问题进行了探讨,旨在为风味植物油的生产提供一定的参考。

Flavor is one of the important characteristics of vegetable oil quality, which is not only related to the oilseed itself, but also closely related to the processing technology. There are differences in the types and contents of flavor compounds in vegetable oils produced by different processing technologies. The research progress on the production mechanism of flavor compounds in vegetable oil and the effects of different processing technologies(roasting, microwave pretreatment, infrared radiation, pressing, solvent extraction, aqueous enzymatic method, supercritical fluid extraction, subcritical fluid extraction, refining, etc.)on the flavor compounds in vegetable oil were reviewed.The problems existing in the flavor research of vegetable oils were also discussed, so as to provide a certain reference for the production of flavored vegetable oils.