摘要
旨在为深纹核桃油风味研究和品质提升提供参考,以云南主栽的漾濞泡核桃为原料,采用两种压榨工艺制备了低温压榨核桃油与热榨核桃油,并比较了两种核桃油的酸值、过氧化值和脂肪酸组成。通过顶空固相微萃取结合气相色谱-质谱联用技术测定了两种核桃油挥发性物质组成及含量,并采用相对气味活度值分析了深纹核桃油中的关键挥发性物质。结果表明:热榨核桃油的酸值和过氧化值均高于低温压榨核桃油,两种核桃油的脂肪酸组成及含量没有显著差异;两种核桃油中共鉴定出54种挥发性物质,主要包括醛类、酸类、酮类、烃类、醇类、酯类和杂环类;己醛、反-2-壬烯醛、反,反-2,4-癸二烯醛、1-辛烯-3-醇、反,反-2,4-壬二烯醛、壬醛、反-2-辛烯醛、2,3-辛二酮、庚醛、庚醇、2-己烯醛11种化合物为热榨核桃油的关键风味成分,己醛、反,反-2,4-癸二烯醛、1-辛烯-3-醇、壬醛、反-2-辛烯醛、庚醛、庚醇、2-戊基呋喃和癸醛9种化合物是低温压榨核桃油的关键风味成分。综上,压榨工艺会影响核桃油的品质和风味成分。
In order to provide a reference for the flavor research and quality improvement of Juglans sigillata oil,with the main variety of Yangbi walnuts in Yunnan as materials,and two pressing processes were employed to prepare low-temperature pressed walnut oil and hot-pressed walnut oil.The acid value,peroxide value,and fatty acid composition of the two pressing processes of walnut oil were compared.The volatile components and their contents in the two pressing processes of walnut oil were determined using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,and the key volatile compounds in the Juglans sigillata oil were analyzed using relative odor activity values.The results showed that the acid value and peroxide value of hot-pressed walnut oil were higher than those of low-temperature pressed walnut oil.There was no significant difference in the fatty acid composition and content between the two pressing processes of walnut oil.A total of 54 volatile substances were identified in the two pressing processes of walnut oil,mainly including aldehydes,acids,ketones,hydrocarbons,alcohols,esters and heterocyclic compounds.Eleven compounds,including hexanal,(E)-2-nonenal,(E,E)-2,4-decadienal,1-octen-3-ol,(E,E)-2,4-nonadienal,nonanal,(E)-2-octenal,2,3-octanedione,heptanal,heptanol,and 2-hexenal,were key flavor components in hot-pressed walnut oil.Nine compounds,including hexanal,(E,E)-2,4-decadienal,1-octen-3-ol,nonanal,(E)-2-octenal,heptanal,heptanol,2-pentylfuran,and decanal,were key flavor components in low-temperature pressed walnut oil.In summary,the pressing process significantly affects the quality and flavor components of walnut oil.
作者
陈鹏
庄永亮
耿树香
缪福俊
宁德鲁
CHEN Peng;ZHUANG Yongliang;GENG Shuxiang;MIAO Fujun;NING Delu(School of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650504,China;Yunnan Academy of Forestry and Grassland Sciences,Kunming 650201,China;Yunnan Technology Innovation Center of Woody Oil,Kunming 650201,China)
出处
《中国油脂》
北大核心
2025年第8期60-65,共6页
China Oils and Fats
基金
云南省重大科技专项(202202AE090007)
云南省基础研究计划面上项目(202401AT070300)
兴滇英才支持计划。
关键词
核桃油
压榨工艺
挥发性风味成分
相对气味活度值
walnut oil
pressing process
volatile flavor components
relative odor activity value
