轻工学报2024，Vol.39Issue(1)：30-37,8.DOI:10.12187/2024.01.004
基于SAFE法分析市售小磨香油的关键风味成分
The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation
摘要
Abstract
The commercial sesame oil was selected as the research subject and its volatile flavor components was extracted through solvent-assisted flavor evaporation(SAFE).Then,the aroma substances of the sesame oil were semi-quantitatively analyzed based on triple quadrupole gas chromatography-mass spectrometry.Finally,the rela-tive odor activity values(ROAV)were combined to analyze the terms of volatile flavor contributions.The results showed that a total of 107 volatile flavor components were identified in sesame oil,of which 35 substances were seem as contributed flavor(ROAV≥0.01),including 4 sulfides,5 phenols,10 pyrazines,4 furans,3 aldehydes,4 thiazoles,2 pyrroles,2 thiophenes,and 1 indole.They provided"cabbage""fishy""sulfur""smoky""pop-corn""oil"and"roasted sesame".In particular,compounds 14 flavor components with ROAV≥0.10 were deter-mined as key flavor components,such as acetyl pyrazine,2-furanmethanol,2,3-dimethyl-pyrazine,2,3,5-trimeth-ylpyrazine,dimethyl disulfide,dimethyl trisulphide,methyl furfuryl disulfide,methyl thiolacetate,4-vinyl-2-methoxyphenol,2-methoxyphenol,hexanal,2-ethyl-6-methyl-pyrazine,2-methyl-3-furanothiol and 3-ethyl-2,5-dimethyl-pyrazine.Using this method to determine the key volatile flavor components of sesame oil,not only could expand the flavor database of sesame oil,but also could provide an important material basis for evaluating and regu-lating the flavor quality of sesame oil.关键词
小磨香油/挥发性风味成分/溶剂辅助风味蒸发萃取法/三重四级杆气相色谱-质谱联用/相对气味活度值Key words
sesame oil/volatile flavor component/solvent-assisted flavor evaporation/triple quadrupole gas chro-matography-mass spectrometry/relative odor activity value分类
轻工纺织引用本文复制引用
杨旖旎,王林海,袁彬宏,岳杨,顾亚茹,韦小燕,周琦..基于SAFE法分析市售小磨香油的关键风味成分[J].轻工学报,2024,39(1):30-37,8.基金项目
湖北省重点研发计划项目(2020BBA045) （2020BBA045）
