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

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

旨在为芝麻油企业提高其产品的香气品质提供参考，以我国市场上不同工艺的13个品牌畅销芝麻油产品为实验材料，利用溶剂辅助蒸发（SAFE）法萃取挥发性物质，气相色谱-嗅闻-质谱（GC-O-MS）法和感官评价比较其气味活性成分和感官品质差异。结果表明：低温压榨芝麻油的气味活性成分以醛类、烯烃和醇类为主，生芝麻味最强；石磨水代和高温压榨芝麻油的气味活性成分以美拉德反应杂环类产物为主，具有较强的炒芝麻味、炒坚果味和焦香味；石磨水代芝麻油的苯酚类物质含量最高，烟熏味最强；高温压榨芝麻油的苦味最强。综上，不同工艺的市售芝麻油气味活性成分和感官品质具有显著差异。To provide reference for...

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Bibliographic Details
Main Author:	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
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；气味活性成分；感官品质；油脂工艺；挥发性物质 sesame oil; aroma-active compounds; sensory quality; oil processing; volatile compounds
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231009&flag=1

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