高油酸花生和普通花生对浓香花生油风味及综合品质的影响

Effects of High-Oleic Acid and Regular Peanuts on the Flavor and Quality of Fragrant Peanut Oil

以高油酸花生及普通花生作为原料,在相同条件下制取浓香花生油,并采用溶剂辅助蒸发(solvent assisted flavor evaporation,SAFE)、同时蒸馏萃取(simultaneous distillation extraction,SDE)2种提取方法结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用方法对2种花生油中挥发性成分的种类及含量进行分析测定,并根据感官评价、脂肪酸组成、氨基酸组成、基础指标、营养成分等多个指标分析比较2种花生及其花生油的品质差异,同时也对SAFE和SDE这2种前处理方法对挥发性成分含量检测结果的差异进行对比分析。结果表明,2种花生在脂肪酸组成和氨基酸组成等方面存在明显差异,SAFE对挥发性成分的提取效果明显优于SDE,利用SAFE结合GC-MS从高油酸花生油和普通花生油中分别检出112种和127种挥发性成分,总量分别为33 945.28 μg/kg和46 700.22 μg/kg,2种花生油在醛类、酚类、呋喃类、吡嗪类等挥发性成分含量上具有明显差异,并且除吡咯类之外其余挥发性成分含量在普通花生油中的含量明显更高。利用偏最小二乘判别分析结合气味活度值确定了18种导致2种花生油感官差异的特征挥发性风味成分,这些成分在2种花生油均有检出且在普通花生油中含量更高。进一步分析后发现对2种花生油风味影响最大的为呋喃酮,该物质对于花生油的甜味具有重要贡献。此外2,5-二甲基吡嗪、3,5-二乙基-2-甲基吡嗪、2,5-二乙基吡嗪、2-乙基-6-甲基吡嗪、2,3-二乙基-5-甲基吡嗪、2-甲基吡嗪、2,3-二甲基-5-乙基吡嗪、2-乙烯基-5-甲基吡嗪8种吡嗪类成分均对花生油特有的坚果味或烤香味差异产生重要影响。反-2-辛烯醛、正己醛、正辛醛、庚醛4种醛类成分则对2种花生油脂肪味差异具有一定贡献。二甲基三硫、2,3-戊二酮、N-甲基-2-吡咯甲醛、2-正戊基呋喃、正十三烷对2种花生油的甜味、辛辣味差异具有重要贡献。感官评价结果表明,普通花生油各感官属性明显强于高油酸花生油,这也与挥发性成分的研究结果一致。结果可为浓香花生油生产中风味精准控制提供支持。

Solvent-assisted flavor evaporation(SAFE) or simultaneous distillation extraction(SDE) combined with gas chromatography-mass spectrometry(GC-MS) was used to evaluate and determine the types and contents of volatile components in fragrant peanut oils prepared from high-oleic acid and ordinary peanuts under the same conditions. The quality differences between the two kinds of peanuts and between the two kinds of peanut oils were analyzed in terms of sensory evaluation, fatty acid composition, amino acid composition, basic physicochemical properties, and nutritional composition. In addition, the difference between the volatile contents determined using SAFE and SDE was analyzed.Results indicated that the two kinds of peanuts significantly differed with respect to fatty and amino acid composition. The extraction efficiency of SAFE for volatiles was obviously higher than of SDE. Using SAFE combined with GC-MS, 112and 127 volatile components were detected from high-oleic acid and ordinary peanut oil, at a total amount of 33 945.28and 46 700.22 μg/kg, respectively, and the two kinds of peanut oils had significant differences in the contents of volatile components such as aldehydes, phenols, furans and pyrazines. The contents of all volatile components except pyrroles were significantly higher in high-oleic acid peanut oil than in ordinary peanut oil. Partial least squares discriminant analysis(PLS-DA) combined with odor activity value(OAV) was used to identify 18 characteristic volatile flavor components that contributed to the sensory difference between the two kinds of peanut oils, which were detected in both oil samples and at higher levels in regular peanut oil. Further analysis revealed that furanone had the most significant influence on the flavor of the two kinds of peanut oils, and made an important contribution to the sweetness of peanut oil. Furthermore, eight pyrazines such as 2,5-dimethylpyrazine, 3,5-diethyl-2-methyl-pyrazine, 2,5-diethyl-pyrazine, 2-ethyl-6-methyl-pyrazine, 2,3-diethyl-5-methyl-pyrazine, 2-methyl-pyrazine, 2,3-dimethyl-5-ethyl-pyrazine, and 2-vinyl-5-methyl-pyrazine had important effects on the difference in the characteristic nutty or roasted flavor of peanut oil. Four aldehydes, including trans-2-octenal, n-hexenal,n-octenal and heptanal, contributed to the difference in the fatty flavor of two kinds of peanut oil. Dimethyl trisulfide,2,3-pentanedione, N-methyl-2-pyrrole formaldehyde, 2-pentylfuran, and n-tridecane were important contributors to the difference in the sweetness and pungency of both kinds of peanut oils. The results of sensory evaluation showed that each sensory attribute of regular peanut oil was significantly stronger than that of high-oleic peanut oil, which is consistent with the results of volatile components. These results can provide support for precise flavor control in the production of fragrant peanut oil.