浓香菜籽油挥发性风味物质的研究进展Research progress on volatile flavor compounds of fragrant rapeseed oil
2024
蒋黎艳1，邓志薇1，李佳灵1，朱定萍2，肖新生1 JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng1
为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考，概述了浓香菜籽油中的挥发性风味物质，并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥发性风味物质包括硫苷降解产物、脂质氧化产物、杂环类化合物，其中硫苷降解产物赋予浓香菜籽油辛辣香味，脂质氧化产物赋予浓香菜籽油青香、果香和油香，杂环类化合物使浓香菜籽油呈现坚果香、焙烤香和些许焦糖香。原料品种、原料预处理方式、油脂精炼工艺以及储存条件均会影响浓香菜籽油中的挥发性风味物质种类和含量。因此，应选择合适的原料、加工工艺和储存条件，以确保浓香菜籽油产品质量。In order to provide reference for the flavor quality control of fragrant rapeseed oil and the healthy development of the industry, the volatile flavor compounds in fragrant rapeseed oil, and the influence factors of the types and contents of volatile flavor compounds in fragrant rapeseed oil were summarized. The main volatile flavor compounds in fragrant rapeseed oil include glucosinolate degradation products, lipid oxidation products and heterocyclic compounds. Among them, glucosinolate degradation products endow fragrant rapeseed oil with spicy flavor, lipid oxidation products endow fragrant rapeseed oil with green, fruity and oily flavor, and heterocyclic compounds endow fragrant rapeseed oil with nutty, roasted and caramel flavor. Raw material varieties, raw material pretreatment methods, oil refining process and storage conditions will affect the types and contents of volatile flavor compounds in fragrant rapeseed oil. Appropriate raw materials, processing technology and storage conditions should be selected to ensure the quality of fragrant rapeseed oil.
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