两种工艺芝麻油中挥发性风味物质的鉴别分析Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes

两种工艺芝麻油中挥发性风味物质的鉴别分析Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes

旨在从不同芝麻油成品中找出共有的挥发性成分,为芝麻油掺伪鉴别提供数据支持。采用顶空固相微萃取-气相色谱-质谱法检测市售的压榨与水代法两种加工工艺生产的共10个品牌一级芝麻油中的挥发性风味物质，分析鉴别两种工艺芝麻油中共有的挥发性成分。结果表明：7个品牌压榨芝麻油中共检出49种风味物质，其中16种为共有成分，主要为酚类、吡嗪类、醇类、酮类、吡咯类、吡啶类等化合物；3个品牌水代法芝麻油中共检出61种风味物质，其中30种为共有成分，主要为酚类、吡嗪类、酮类、吡啶类、吡咯类、醇类、醛类等化合物；两种工艺生产的芝麻油中存在13种共有挥发性成分，分别为愈创木酚、芝麻酚、2-甲基吡嗪、3-乙基-2，5-二甲...

Full description

Bibliographic Details
Main Author:	周易枚1，吴达2，蒋林惠1，樊青青1，石敏1，胡雨1，任翊1，周楠1 ZHOU Yimei1, WU Da2, JIANG Linhui1, FAN Qingqing1, SHI Min1, HU Yu1，REN Yi1， ZHOU Nan1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-10-01
Series:	Zhongguo youzhi
Subjects:	芝麻油；挥发性成分；压榨；水代法；风味物质；掺伪鉴别 sesame oil;volatile component;pressing method;aqueous extraction method;flavor compound; adulteration identification
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231007&flag=1

Similar Items

生产工艺对压榨芝麻油风味的影响Effect of production process on the flavor of pressed sesame oil
by: 董迎章1，李诚琨1，刘配莲2，张刚2，寇相波2，董西余2，潘亚萍2，姜德铭3 DONG Yingzhang1, LI Chengkun1,LIU Peilian2, ZHANG Gang2, KOU Xiangbo2, DONG Xiyu2, PAN Yaping2, JIANG Deming3
Published: (2023-07-01)

不同工艺市售芝麻油的气味活性成分和感官品质差异分析Difference of aroma-active compounds and sensory quality of commercial sesame oil products produced by different processes
by: 翟卓青1,2，尹文婷1,2，汪学德1,2，马雪停1,2，杨忠欣3 ZHAI Zhuoqing1,2, YIN Wenting1,2, WANG Xuede1,2, MA Xueting1,2, YANG Zhongxin3
Published: (2023-10-01)

油茶籽油挥发性风味物质研究进展
by: 刘海，王进，许杰，郭少海，陈瑶，朱亚艳，李慧LIU Hai, WANG Jin, XU Jie, GUO Shaohai,CHEN Yao, ZHU Yayan, LI Hui
Published: (2023-01-01)

6种食品专用油脂的风味特征研究 Flavor characteristics of six kinds of food-special oils and fats used in food industry
by: 杨羽婧1，俞乐2，金俊1，邢志强2，赵晨伟1，张建文2，金青哲1，柳新荣2，王兴国1 YANG Yujing1, YU Le2, JIN Jun1, XING Zhiqiang2, ZHAO Chenwei1, ZHANG Jianwen2, JIN Qingzhe1, LIU Xinrong2, WANG Xingguo1
Published: (2023-12-01)

花椒油和藤椒油加速氧化过程中风味品质变化Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation
by: 张宇1，彭子芯1，严雨寒1，向凤涛1，王劲松1，李建龙1,2，张志清1,2，申光辉1,2，侯晓艳1,2 ZHANG Yu1，PENG Zixin1，YAN Yuhan1，XIANG Fengtao1，WANG Jinsong1， LI Jianlong1,2，ZHANG Zhiqing1,2，SHEN Guanghui1,2，HOU Xiaoyan1,2
Published: (2024-02-01)

高温对灰鹅液油食用安全性及风味物质的影响Effect of high-temperature treatment on the edible safety and flavor components of grey goose liquid oil
by: 杨海华1,2，胡佳慧1,2，郑华1,2，林捷1,2，林智宏3，吴绍宗1,2 YANG Haihua1，2, HU Jiahui1,2, ZHENG Hua1,2, LIN Jie1,2, LIN Zhihong3, WU Shaozong1,2
Published: (2023-07-01)

亚麻籽油营养特性、感官评价及主要挥发性物质分析Analysis of nutrition property, sensory evaluation and major volatile components of flaxseed oil
by: 谢亚萍1,2, 张建平1, 王利民1, 党照1, 李闻娟1, 齐燕妮1, 赵玮1, 李雯2，赵丽蓉2，任稳江3XIE Yaping1,2, ZHANG Jianping1, WANG Limin1, DANG Zhao1, LI Wenjuan1, QI Yanni1, ZHAO Wei1, LI Wen2, ZHAO Lirong2, REN Wenjiang3
Published: (2023-07-01)

炼制条件对牛油中塑化剂及风味物质的影响Effects of refining conditions on plasticizers and flavor substances in tallow
by: 殷永玲1，邓维泽2，袁永俊1 YIN Yongling1， DENG Weize2，YUAN Yongjun1
Published: (2022-12-01)

美拉德生香源反应制备浓香芝麻油工艺优化Optimization of preparation of fragrant sesame oil by Maillard reaction
by: 刘春晓1，王斌1，高盼1,2，胡传荣1,2，何东平1,2 LIU Chunxiao1, WANG Bin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2
Published: (2022-02-01)

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
by: 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
Published: (2023-06-01)

基于挥发性成分定性判别风味油茶籽油掺伪浸出油茶籽油PCA模型和逻辑回归模型的对比分析 Comparative analysis between PCA model and logistic regression model for qualitative identification of flavor oil-tea camellia seed oil adulteration with leaching oil-tea camellia seed oil based on volatile components
by: 孙婷婷1,2，陈志清1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2 SUN Tingting1,2, CHEN Zhiqing1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Published: (2023-03-01)

油脂种类对调和牛油风味的影响Effect of oil types on the flavor of tallow-based blended oil
by: 李涵润1，刘雄1,2，覃小丽1，王群3LI Hanrun1, LIU Xiong1,2, QIN Xiaoli1, WANG Qun3
Published: (2022-06-01)

西班牙和意大利进口特级初榨橄榄油品质比较Quality comparison of extra virgin olive oil imported from Spain and Italy
by: 罗鑫1，高盼1,2，胡传荣1,2，何东平1,2 LUO Xin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2(1.College of Food Science and Engineering, Wuhan Polytechnic
Published: (2022-06-01)

棕榈油与红棕油替代牛油对传统火锅底料风味物质布料吸附特性的影响 Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning
by: 何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji1
Published: (2023-10-01)

花椒调味油加工过程中品质变化分析Analysis of quality change of Zanthoxylum flavoring oil during processing
by: 李航1,2，孙婧譞1,2，秦泽宇1,2，李云3，廖振宇4，何新益1,2 LI Hang1,2，SUN Jingxuan1,2，QIN Zeyu1,2，LI Yun3，LIAO Zhenyu4，HE Xinyi1,2
Published: (2023-07-01)

大豆的液压冷榨工艺及压榨特性
by: 袁帅1，李兴飞1，张钊2，曹连锋2，王才立2，孔祥珍1，陈业明1，张彩猛1，华欲飞1YUAN Shuai1, LI Xingfei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, KONG Xiangzhen1, CHEN Yeming1, ZHANG Caimeng1, HUA Yufei1
Published: (2023-01-01)

微波预处理对芝麻油中芝麻木酚素含量及油脂品质的影响 Effects of microwave pretreatment on the sesame lignan content and quality of sesame oil
by: 盛冰莹1，陈振伟2，张晨霞1，马宇翔1，汪学德1，郑永战1，3 SHENG Bingying1, CHEN Zhenwei2, ZHANG Chenxia1, MA Yuxiang1, WANG Xuede1, ZHENG Yongzhan1，3
Published: (2023-09-01)

基于GC-IMS技术分析湿提和热榨油茶籽油风味的差异Flavor difference between wet extracted and hot-pressed oil-tea camellia seed oils based on GC-IMS
by: 夏纯凤1，吴苏喜1,2,3，王彦心1，张科红2，袁成华3 XIA Chunfeng1, WU Suxi1,2,3, WANG Yanxin1, ZHANG Kehong2, YUAN Chenghua3
Published: (2023-05-01)

基于UPLC/Q-TOF MS/MS的芝麻油成分分析Component analysis of sesame oil based on UPLC/Q-TOF MS/MS
by: 董锋1，李子祥1，贾春媚2，孙勇智1，孙兆辉1，宋馨宇1，王茂清1 DONG Feng1, LI Zixiang1, JIA Chunmei2, SUN Yongzhi1, SUN Zhaohui1, SONG Xinyu1, WANG Maoqing1
Published: (2022-10-01)

离子迁移谱法结合鉴别指数鉴别油茶籽油与橄榄油Identification of oil-tea camellia seed oil and olive oil by ion mobility spectrometry combined with differentiation index
by: 陈轲1,秦时聪1,徐翔2,何东平3CHEN Ke1, QIN Shicong1, XU Xiang2,HE Dongping3
Published: (2023-05-01)

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
by: 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
Published: (2022-07-01)

基于EDEM的单轴螺旋榨油机工况分析与参数优化Working condition analysis and parameter optimization of single stage screw press based on EDEM
by: 欧阳锐凌1，2，董霖1，任洋1，2，李平1，2，雷元1，2，王霜1，冉龙勇3，王清松3 OUYANG Ruiling1，2，DONG Lin1，REN Yang1，2，LI Ping1，2，LEI Yuan1，2， WANG Shuang1，RAN Longyong3，WANG Qingsong3
Published: (2022-09-01)

成熟度指数对不同品种橄榄油脂肪酸、酚类化合物及风味属性的影响Effect of maturity index on fatty acids, phenolic compounds and flavor attributes of olive oil from different varieties
by: 吕孝飞1，马君义1，郭俊炜1，杨立华1，任晓霞1，雍巧宁2，孔维宝1，邓煜2 LYU Xiaofei1, MA Junyi1, GUO Junwei1, YANG Lihua1, REN Xiaoxia1, YONG Qiaoning2, KONG Weibao1, DENG Yu2
Published: (2022-01-01)

基于特征性脂肪酸和甘油三酯指标的油茶籽油掺伪定性鉴别模型对比分析
by: 孙婷婷1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2SUN Tingting1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Published: (2023-01-01)

熬制条件对牛油基火锅油品质的影响Effect of decoction conditions on the quality of tallow-based hotpot oil
by: 邓煜1,2，李涵润1，钟金锋1，刘雄1，袁田1，覃小丽1,2 DENG Yu1,2, LI Hanrun1, ZHONG Jinfeng1, LIU Xiong1, YUAN Tian1, QIN Xiaoli1,2
Published: (2024-02-01)

烘烤温度对浓香油莎豆油风味及综合品质的影响Effects of roasting temperature on the flavor and comprehensive quality of fragrant Cyperus esculentus oil
by: 陈璐1，刘玉兰1，朱文学1，马宇翔1，王会伟2，李春鑫2 CHEN Lu1, LIU Yulan1,ZHU Wenxue1,MA Yuxiang1, WANG Huiwei2,LI Chunxin2
Published: (2022-10-01)

基于HS-GC-IMS分析陇南主栽品种初榨橄榄油的风味特征成分Analysis of flavor characteristic components in the main cultivars of virgin olive oil from Longnan based on HS-GC-IMS
by: 白万明1，王菊花2，马赛买2，白小勇1，孔维宝2，马君义2，张继2 BAI Wanming1, WANG Juhua2, MA Saimai2, BAI Xiaoyong1, KONG Weibao2, MA Junyi2, ZHANG Ji2
Published: (2024-03-01)

浓香菜籽油、浓香花生油和浓香亚麻籽油的风味特性及氧化稳定性Flavor characteristics and oxidation stability of fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil
by: 段旭林1，胡容1，王瑞1，王安体2，周波2，何强1，迟原龙1 DUAN Xulin1, HU Rong1, WANG Rui1, WANG Anti2, ZHOU Bo2, HE Qiang1, CHI Yuanlong1
Published: (2022-09-01)

添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil
by: 佟祎鑫1，许佳敏1，白万明2，王菊花1，郭焌伟1，白小勇2，孔维宝1,3，马君义1,3 TONG Yixin1, XU Jiamin1, BAI Wanming2, WANG Juhua1, GUO Junwei1, BAI Xiaoyong2, KONG Weibao1,3, MA Junyi1,3
Published: (2023-02-01)

SPME-GC-MS测定‘凤丹’牡丹籽油挥发物组成时固相微萃取条件的响应面优化Response surface optimization of solid phase microextraction condition for the determination of volatiles in Fengdan seed oil by SPME-GC-MS
by: 帅佳琪1，吕长平2,3，秧拯民1，石杨1，毛咪1，江莉娜1，康敏1 SHUAI Jiaqi1, LYU Changping2,3, YANG Zhengmin1, SHI Yang1, MAO Mi1, JIANG Lina1, KANG Min1
Published: (2023-04-01)

浓香和精炼葵花籽油加速氧化过程中综合品质变化的差异Differences in comprehensive quality changes between fragrant and refined sunflower seed oils in the accelerated oxidation process
by: 连四超1，刘玉兰1，孙国昊1，马宇翔1，刘昌树2，郑秀倩2LIAN Sichao1, LIU Yulan1, SUN Guohao1, MA Yuxiang1, LIU Changshu2, ZHENG Xiuqian2
Published: (2022-02-01)

青海亚麻籽油甘三酯指纹图谱构建及掺伪识别的研究 Triglyceride fingerprint construction and adulteration identification of Qinghai flaxseed oil
by: 王兴瑞1，韩玉泽1，李应霞1，王淑珍1，陈昀昀1，王进英1,2 WANG Xingrui1, HAN Yuze1, LI Yingxia1, WANG Shuzhen1, CHEN Yunyun1, WANG Jinying1, 2
Published: (2022-05-01)

不同脱胶方法对浓香菜籽油品质的影响Effect of different degumming methods on the quality of fragrant rapeseed oil
by: 屈之昊1，张妍1，张旭萍1，景冰玉1，黄丹2，于修烛1 QU Zhihao1, ZHANG Yan1, ZHANG Xuping1, JING Bingyu1, HUANG Dan2, YU Xiuzhu1
Published: (2023-06-01)

玉米胚芽酶法辅助低温压榨制油工艺优化Optimization of oil extraction process of enzyme-assisted cold-pressing from corn germ
by: 赵月1,2,3，胡晓倩1，任健1,2,3，孙洋1,2,3 ZHAO Yue1,2,3, HU Xiaoqian1, REN Jian1,2,3, SUN Yang1,2,3
Published: (2023-12-01)

番茄红素微乳液的制备及表征Preparation and characterization of lycopene microemulsion
by: 李淑珍1,2，白羽嘉1,2，李晓红3，冯作山1,2 LI Shuzhen1，2， BAI Yujia1，2， LI Xiaohong3， FENG Zuoshan1，2
Published: (2023-02-01)

大豆压榨厂先进装置及工艺Advanced devices and process of soybean press plant
by: 左青1，左晖2ZUO Qing1 , ZUO Hui2
Published: (2023-01-01)

油脂对鱼糜凝胶品质的影响研究进展Research progress on the effects of oil on the qualities of surimi gel
by: 沈志文1，王璇1，李赤翎1，吴金鸿2，王发祥1,3，刘永乐1,3，李向红1,3 SHEN Zhiwen1, WANG Xuan1, LI Chiling1, WU Jinhong2, WANG Faxiang1,3, LIU Yongle1,3, LI Xianghong1,3
Published: (2023-09-01)

压榨法制备接骨木籽油工艺优化及其活性成分分析Optimization of Sambucus williamsii seed oil preparation process by pressing method and analysis of its active components
by: 叶美金1,2，杨玉敏3，易瑞1,2，程远杨1，何咨霆1，张扬1,2 YE Meijin1,2, YANG Yumin3, YI Rui1,2, CHENG Yuanyang1, HE Ziting1, ZHANG Yang1,2
Published: (2022-11-01)

原料压榨制油的预处理方式对核桃多肽功能特性和ACE抑制活性的影响Effect of raw material pretreatment method in oil pressing on functional characteristics and ACE inhibitory activity of walnut polypeptide
by: 高盼1,2，韩玉博1，杨永2，马开创1，钟武1,2，胡传荣1，何东平1,2，张晖3，张跃进4，王兴国1,3 GAO Pan1,2, HAN Yubo1, YANG Yong2, MA Kaichuang1, ZHONG Wu1,2, HU Chuanrong1, HE Dongping1,2, ZHANG Hui3, ZHANG Yuejin4, WANG Xingguo1,3
Published: (2023-09-01)

浓香菜籽油和精炼菜籽油氧化稳定性及挥发性成分的差异Differences of oxidative stability and volatile components between fragrant and refined rapeseed oils
by: 刘玉兰1,2，孙国昊1，王小磊2，马宇翔1，张慧3，焦山海3 LIU Yulan1,2, SUN Guohao1, WANG Xiaolei2, MA Yuxiang1, ZHANG Hui3， JIAO Shanhai3
Published: (2022-06-01)