油菜籽品种对浓香菜籽油风味的影响

Effects of rapeseed varieties on the flavor of fragrant rapeseed oil

以6种不同品种的油菜籽为原料,在同一工艺条件下制取浓香菜籽油,采用顶空固相微萃取结合气相色谱-质谱联用仪(headspace-solid phase micro extraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析鉴定6种不同品种浓香菜籽油的挥发性风味成分,结合相对气味活度值(relative odor activity value,ROAV)确定菜籽油中的关键风味物质,再结合主成分分析和感官评价探讨低芥酸浓香菜籽油与高芥酸浓香菜籽油之间,低芥酸浓香菜籽油之间整体风味的差异。结果表明,6种浓香菜籽油共检测出41种挥发性成分,主要的挥发性风味物质为硫甙降解产物、杂环类化合物、苯环类化合物和酮类化合物;利用ROAV法确定6种浓香菜籽油的关键风味物质,其中1~5号低芥酸菜籽油均有的关键风味物质包括2-甲基吡嗪、2-乙基-6-甲基吡嗪、2,3,5-三甲基吡嗪、3-乙基-2,5-二甲基吡嗪、糠醛、苯代丙腈、2-甲氧基-4-乙烯基苯酚,6号高芥酸浓香菜籽油的关键风味物质为3-丁烯基异硫氰酸酯、苯代丙腈、2,3,5-三甲基吡嗪;主成分分析与感官评价表明低芥酸浓香菜籽油与传统浓香菜籽油的整体风味具有明显区别,传统浓香菜籽油呈刺激味、辛辣味,而不同品种低芥酸浓香菜籽油之间也有差异,但有重叠部分,即均具有烤坚果味。

Fragrant rapeseed oils were prepared from 6 different varieties of rapeseed under the same process conditions.The volatile flavor components of six kinds of fragrant rapeseed oil were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the key flavor compounds in rapeseed oil were determined by relative odor activity value(ROAV).Then combined with principal component analysis and sensory evaluation,the overall aroma differences between low erucic acid fragrant rapeseed oil and high erucic acid fragrant rapeseed oil and among different varieties of low erucic acid fragrant rapeseed oil were discussed.Results showed that a total of 41 volatile flavor components were identified in the six kinds of fragrant rapeseed oil,mainly including glucosinolate degradation products,heterocyclic compounds,benzene ring compounds and ketones.The key flavor substances of six kinds of fragrant rapeseed oil were determined by ROAV.The common key flavor substances of number 1-5 oil which are low erucic acid rapeseed oil included 2-methylpyrazine,2-ethyl-6-meyhylpyrazine,2,3,5-trimethylpyrazine,3-ethyl-2,5-dimethylpyrazine,furfural,benzenepropanenitrile,and 2-methoxy-4-vinyl phenol.The number sixoilwhichwas high erucic acid rapeseed oil had three key components,including 4-isothiocyanato-1-butene,benzenepropanenitrile,and 2,3,5-trimethylpyrazine.Principle component analysis and sensory evaluation showed that the overall aroma of low erucic acid rapeseed oil was significantly different from traditional high erucic acid rapeseed oil.Traditional fragrant rapeseed oil had sulfur and spicy flavor,and there were also differences among different varieties of low erucic rapeseed oil,but all had roasted nutty flavor.