食品工业科技2013，Vol.34Issue(2)：133-138,6.
花生油在不同热处理温度下特征性香气成分鉴别研究
Identification on characteristic aroma components of peanut oil under different temperatures during thermal treatment
摘要
Abstract
HS-SPME-GC-MS(Headspace solid phase micro-extraction coupled with gas chromatography and mass spectrometry) technology was applied to isolate and further identify the aroma compounds of peanut oil under different temperatures during thermal treatment. As a result of totally 54 volatiles,which could be divided into 8 classes and mostly comprised of aldehydes,were determined. Relative Odor Activity Values (ROAVs) of aroma compounds,which could be calculated based on their thresholds from references,were regarded as the new original date set for further data processing by multivariate statistical methods, An entirely new method,which was capable to select those characteristic aroma components from complex samples,that was firstly proposed by a combination of PCA and CA analysis. Finally,according to this method,20 key characteristic aroma compounds of peanut oil under different temperatures were successfully picked out.关键词
花生油/热处理/顶空固相微萃取法/气相色谱-质谱法/特征性香气成分Key words
peanut oil/ thermal treatment/SPME/GC-MS/characteristic aroma components分类
轻工纺织引用本文复制引用
顾赛麒,张晶晶..花生油在不同热处理温度下特征性香气成分鉴别研究[J].食品工业科技,2013,34(2):133-138,6.基金项目
上海市教委"食品质量与安全"重点学科建设项目(J50704) （J50704）
上海海洋大学优秀研究生论文培育计划项目(B-9600-10-0003-3). （B-9600-10-0003-3）
