亚麻籽油挥发性风味物质研究进展

Advances in the Study of Volatile Flavor Substances in Flaxseed Oil

亚麻籽是我国八大油料作物之一,亚麻籽油是富含α-亚麻酸(alpha-linolenic acid,ALA)的健康植物油,备受人们的青睐。挥发性风味物质是影响亚麻籽油品质和消费者喜爱度的关键因素。本文对亚麻籽油挥发性风味物质研究的最新进展进行了系统概述,重点从分子感官科学的角度介绍了亚麻籽油挥发性风味物质的提取技术、分析和检测方法,亚麻籽油挥发性风味的物质基础与呈香特征,以及影响亚麻籽油风味形成的因素;总结了亚麻籽油加工过程中的一些关键风味物质的可能形成途径,为从风味导向角度改善亚麻籽油风味,从而控制和提升亚麻籽油的品质提供理论依据。

Flaxseed is one of the eight major oil crops in China,and flaxseed oil is a healthy vegetable oil rich inα-linolenic acid,which is highly favored by consumers.Volatile flavor substances are a key attribute affecting the quality of flaxseed oil and its popularity among consumers.This article provides a systematic overview of recent advances in the research on volatile flavor substances in flaxseed oil,with a focus on the techniques and methods for the extraction,analysis and detection of volatile flavor substances in flaxseed oil from the perspective of molecular sensory science,the material basis and aroma characteristics of volatile flavor in flaxseed oil,and the factors affecting the flavor formation of flaxseed oil.Moreover,it also summarizes the possible formation pathways of some key flavor substances during the processing of flaxseed oil.It is hoped that this review will provide a theoretical basis for improving the flavor of linseed oil.