不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid

不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid

为了研究不同炒籽工艺对低芥酸浓香菜籽油风味的影响，以低芥酸油菜籽为原料，研究入炒水分、炒籽温度、炒籽时间对低芥酸浓香菜籽油风味物质含量及感官品质的影响。结果表明：从低芥酸浓香菜籽油中共鉴定出65种挥发性风味物质；随炒籽温度上升、炒籽时间延长，低芥酸浓香菜籽油中呈现烤香味的杂环类物质总含量逐渐增加；随炒籽温度上升和入炒水分的增加，呈现刺激味的硫苷降解产物(含硫类化合物、腈类化合物)总含量逐渐增加；在感官上，低芥酸浓香菜籽油主要体现为烤香味、焦糊味，还能感知到腌菜味和刺激味；随炒籽温度升高，低芥酸浓香菜籽油中烤香味感官属性得分先上升后降低，150 ℃时得分最高,而焦糊味、腌菜味等感官属性得分逐渐升...

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Bibliographic Details
Main Author:	扈柏文1,2，武州1,2，于淼1,2，赵慧敏1,2，李晓龙1,2，苏晓霞1,2，惠菊1,2，王翔宇1,2，初柏君1,2 HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2, SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-07-01
Series:	Zhongguo youzhi
Subjects:	低芥酸油菜籽；浓香菜籽油；炒籽工艺；风味物质；感官评价 low erucic acid rapeseed; fragrant rapeseed oil; roasting process; flavor component; sensory evaluation
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220707&year_id=2022&quarter_id=7&falg=1

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