花生炒籽工艺条件与小榨花生油风味品质的相关性研究Correlation between roasting processing conditions of peanut and flavor quality of pressed flavor peanut oil

花生炒籽工艺条件与小榨花生油风味品质的相关性研究Correlation between roasting processing conditions of peanut and flavor quality of pressed flavor peanut oil

为制备风味品质较优的小榨花生油，在不同炒籽条件下处理花生仁，压榨制备小榨花生油。对小榨花生油进行感官评价，基于主成分分析（PCA）分析炒籽条件与小榨花生油风味类型的相关性，并对小榨花生油风味物质含量进行了测定。结果表明：炒籽温度低于160 ℃时小榨花生油呈生香味、甜香味，风味弱，在炒籽温度160~165 ℃时呈甜香味、熟坚果味，在炒籽温度170 ℃时开始表现出煳味，并且随着炒籽温度的升高煳味增大；当入炒水分由4.09%升高到7.12%时，小榨花生油的风味类型没有明显改变，风味强度略有增加；在炒籽温度145~160 ℃条件下，醛类和吡嗪类化合物为主要呈味物质，在炒籽温度165 ℃以上时，吡嗪类化...

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Bibliographic Details
Main Author:	刘配莲1，董西余1，佟馨2，张刚1，寇相波1，张春华3，于淼3，潘亚萍1LIU Peilian1, DONG Xiyu1,TONG Xin2, ZHANG Gang1, KOU Xiangbo1, ZHANG Chunhua3, YU Miao3, PAN Yaping1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-06-01
Series:	Zhongguo youzhi
Subjects:	花生油；风味类型；pca；风味物质 peanut oil; flavor type; pca; flavor substance
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230503&year_id=2023&quarter_id=5&falg=1

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