The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation

Abstract

Keywords:
• sesame oil,
• volatile flavor component,
• solvent-assisted flavor evaporation,
• triple quadrupole gas chromatography-mass spectrometry,
• relative odor activity value

References

1. [1]

   WU L X,YU L,DING X X,et al.Magnetic solid-phase extraction based on graphene oxide for the determination of lignans in sesame oil[J].Food Chemistry,2017,217:320-325.

2. [2]

   刘配莲,李诚琨,董西余,等.一种风味接近小磨香油的芝麻油生产工艺研究[J].食品安全导刊,2022,192(33):164-166
   ,192.

3. [3]

   尹文婷,马雪停,汪学德.不同工艺芝麻油的挥发性成分分析和感官评价[J].中国油脂,2019,44(12):8-13.
   

4. [4]

   李萍萍.芝麻油香气成分检测及其在香气形成机制与质量评价中的应用[D].北京:中国农业科学院,2010.
   

5. [5]

   马雪停,尹文婷,李诗佳,等.炒籽温度对芝麻油香气活性组分和感官品质的影响[J].中国油脂,2021,46(8):6-11.
   

6. [6]

   MATHEIS K,GRANVOGL M.Unraveling of the fishy off-flavor in steam-treated rapeseed oil using the sensomics concept[J].Journal of Agricultural and Food Chemistry,2019,67(5):1484-1494.

7. [7]

   ZHOU Q,LIU S M,LIU Y,et al.Comparative analysis of volatiles of 15 brands of extra-virgin olive oils using solid-phase micro-extraction and solvent-assisted flavor evaporation[J].Molecules,2019,24(8):1512.

8. [8]

   PANG X L,YU W S,CAO C D,et al.Comparison of potent odorants in raw and ripened Pu-Erh tea infusions based on odor activity value calculation and multivariate analysis:Understanding the role of pile fermentation[J].Journal of Agricultural and Food Chemistry,2019,67(47):13139-13149.

9. [9]

   ZHU L,WANG X L,SONG X B,et al.Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing[J].Food Chemistry,2020,310:125898.

10. [10]

    JIA X,DENG Q C,YANG Y N,et al.Unraveling of the aroma-active compounds in virgin camellia oil (Camellia oleifera Abel) using gas chromatography-mass spectrometry-olfactometry,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2021,69(32):9043-9055.

11. [11]

    唐晓丹,秦早,杨冉,等.不同香型芝麻油中挥发性风味成分的研究[J].中国油脂,2013,38(6):87-90.
    

12. [12]

    刘鑫,李睿,徐漪沙,等.不同加工处理方式对芝麻油风味的影响研究[J].保鲜与加工,2020,20(6):148-156.
    

13. [13]

    周易枚,吴达,蒋林惠,等.两种工艺芝麻油中挥发性风味物质的鉴别分析[J].中国油脂, 2023,48(10):39-45.
    

14. [14]

    王有菲.不同原料芝麻油挥发性风味成分的研究[J].粮食与食品工业,2017,24(2):24-27
    , 31.

15. [15]

    赵宇航,尹文婷,汪学德,等.微波预处理对芝麻油风味、营养和安全品质的影响[J].食品科学,2023,44(9): 47-57.
    

16. [16]

    袁彬宏,贾懿敏,杨旖旎,等.不同品种浓香亚麻籽油的呈香特征解析[J].食品安全质量检测学报,2023,14(8): 90-100.
    

17. [17]

    SRUTHI N U,PREMJIT Y,PANDISELVAM R,et al.An overview of conventional and emerging techniques of roasting:Effect on food bioactive signatures[J].Food Chemistry,2021,348:129088.

18. [18]

    吴浪,徐俐,谢婧,等.不同炒制温度对菜籽毛油挥发性风味物质的影响[J].中国油脂,2012,37(11):39-43.
    

19. [19]

    YANG Y N,YUAN B H,YU P,et al.Flavor characteristics of peanut butter pretreated by radio frequency heating,explosion puffing,microwave,and oven heating[J].Food Chemistry,2022,394:133487.

20. [20]

    周琦,魏长庆,黄凤洪,等.基于全二维气相色谱-飞行时间质谱法鉴定冷榨菜籽油的挥发性风味成分[J].中国粮油学报,2018,33(12):127-133.
    

21. [21]

    LIANG Q,XIONG W,ZHOU Q,et al.Glucosinolates or erucic acid,which one contributes more to volatile flavor of fragrant rapeseed oil?[J].Food Chemistry,2023,412:135594.

22. [22]

    李涵,李佳颖,刘娜,等.基于GC-O-MS技术的植物肉风味特征及像真性分析[J].食品工业科技,2023,44(24):247-258.
    

23. [23]

    师瑞.葵花籽预处理对葵花籽油的香气活性组分和感官品质的影响[D].郑州:河南工业大学,2022.
    

24. [24]

    YIN W T,MA X T,LI S J,et al.Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils[J].Food Research International,2021,150:110794.

25. [25]

    鞠阳.微波处理对油料结构及油脂品质和风味的影响[D].郑州:河南工业大学,2015.
    

26. [26]

    KIM J Y,KIM M J,LEE J.Role of moisture on the lipid oxidation determined by D₂O in a linoleic acid model system[J].Food Chemistry,2014,146:134-140.

27. [27]

    董迎章,李诚琨,刘配莲,等.生产工艺对压榨芝麻油风味的影响[J].中国油脂,2023,48(7): 34-38.
    

28. [28]

    尤秋爽,刘建平,何卫中,等.惠明茶香气品质的化学成分分析[J/OL].食品科学,2023,44(24):253-261.
    

29. [29]

    王蓓,韩兆盛,杨智杰,等.6类常见食品中含硫化合物风味特征及形成机理研究进展[J].食品科学技术学报,2022,40(6):13-25.
    

Proportional views