不同工艺芝麻油产品品质和风味喜好研究Product quality and flavor preference of sesame seed oil prepared with different process

摘要：旨在为全面评价芝麻油产品品质和提升芝麻油产品风味提供参考，测定了不同工艺类型（机械压榨法、石磨水代法，低温压榨法）的芝麻油危害物水平和营养素含量，分析了芝麻油的特征感官属性和消费者喜好度，并探究二者的相关性。结果表明: 11个芝麻油样品中苯并［a］芘和多环芳烃含量分别符合我国限量标准和欧盟限量标准，其中机榨芝麻油的苯并\[a\]芘及多环芳烃含量均高于小磨芝麻油和低温压榨芝麻油的；11个芝麻油样品均检出邻苯二甲酸二（2-乙基）己酯（DEHP），含量为0.18～0.54 mg/kg，低于我国法规限量；与小磨芝麻油和低温压榨芝麻油相比，机榨芝麻油的氯丙醇酯和缩水甘油酯超标风险相对更高；2个低温压榨芝麻油样品均满足“0反式脂肪酸”宣称。芝麻油的营养素有芝麻素、芝麻林素、维生素E和植物甾醇，芝麻素和芝麻林素平均含量分别为6 622.73、2 684.55 mg/kg,其中低温压榨芝麻油的芝麻素和芝麻林素总量在10 000 mg/kg以上；不同工艺芝麻油产品的感官属性差异较大；机榨芝麻油的消费者喜好度高于小磨芝麻油；机榨芝麻油和小磨芝麻油的消费者喜好度均与回苦味呈显著负相关，与熟坚果味和鲜香味呈显著正相关。综上，机榨芝麻油危害物超标风险较大，低温加工工艺有利于芝麻油营养素保留，不同的加工工艺促使芝麻油呈现不同的风味类型。To provide a reference for the comprehensive assessment of sesame seed oil quality and enhancing the flavor of sesame seed oil, the levels of harmful substances and nutrients content in sesame seed oil prepared with different process(machine-pressing, grounding-aqueous extraction, cold-pressing) were detected, the characteristic sensory attributes and consumer preference of sesame seed oil were analyzed, and the correlation between them was explored. The results showed that among 11 sesame seed oil samples, the content of benzo \[a\]pyrene and polycyclic aromatic hydrocarbons (PAHs) complied with national and EU limit standards. The pressed fragrant sesame seed oil had higher levels of benzo\[a\]pyrene and PAHs compared with ground fragrant sesame seed oil and cold-pressed sesame seed oil. All 11 sesame seed oil samples were found to contain di(2-ethylhexyl) phthalate (DEHP), with contents ranging from 0.18 mg/kg to 0.54 mg/kg, which was below the regulatory limit in China. Compared with ground fragrant sesame seed oil and cold-pressed sesame seed oil, the risk of exceeding the standard for glycidyl esters and chloropropanol ester was relatively higher in pressed fragrant sesame seed oil. Cold-pressed sesame seed oil samples met the "0 trans fatty acid" claim. The nutrients in sesame seed oil included sesamin, sesamolin, vitamin E, and phytosterols, with average contents of sesamin and sesamolin being 6 622.73 mg/kg and 2 684.55 mg/kg, respectively. The total content of sesamin and sesamolin in cold-pressed sesame seed oil was above 10 000 mg/kg. There were significant differences in the sensory attributes of sesame seed oil products made by different processes. The consumer preference for pressed fragrant sesame seed oil was higher than that for ground fragrant sesame seed oil. Both pressed fragrant and ground fragrant sesame seed oil′s consumer preference was significantly negatively correlated with bitter aftertaste and significantly positively correlated with roasted nutty flavor and fresh fragrance. In summary, pressed fragrant sesame seed oil poses a greater risk of exceeding harmful substance standards, cold-pressing conditions are beneficial for the retention of nutrients in sesame seed oil, and different processing technologies result in different flavor profiles of sesame seed oil.