采用顶空固相微萃取结合气相色谱-质谱技术以及电子鼻技术,分析菜籽油、葵花籽油、花生油、玉米油和大豆油5种食用油炸制酥肉中的挥发性风味物质的差异,并利用相对气味活度值法结合主成分分析确定其特征成分。结果表明,不同食用油炸制的酥肉中挥发性风味物质的种类和相对含量差别较大,5种食用油中共检测出挥发性风味物质79种,其中菜籽油、葵花籽油、花生油、玉米油和大豆油组中分别检测到49、42、54、43、45种。通过计算相对气味活度值并进行主成分分析,发现5种样品中风味贡献最大的化合物是醛类,且使用不同食用油制备的酥肉中风味物质存在较大差异。其中,菜籽油组的主要挥发性风味物质为芳樟醇、壬醛、异戊醛和3-乙基-2,5-甲基吡嗪,葵花籽油组和大豆油组的主要挥发性风味物质为癸醛和(E, E)-2,4-癸二烯醛,花生油组则为(E)-2-壬醛和(E)-2-辛烯醛,而玉米油组的风味物质为2-乙基-3-甲基吡嗪、苯乙醛和(+)-柠檬烯。此外,电子鼻也可有效区分不同食用油制备的酥肉中的挥发性风味物质。该研究探究了炸制用油与酥肉风味之间的关系,为进一步探究和开发酥肉制品提供理论依据。
This paper used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile flavor substances in five edible oils, namely rapeseed oil, sunflower oil, peanut oil, corn oil, and soybean oil, and to determine their characteristic components using relative odour activity values combined with principal component analysis.Results showed that the types and relative contents of volatile flavor compounds in crispy meat fried with different edible oils differed.A total of 79 volatile flavor compounds were detected in 5 kinds of edible oil, of which 49, 42, 54, 43, and 45 were detected in rapeseed oil, sunflower oil, peanut oil, corn oil, and soybean oil, respectively.Through the calculation of odor activity value and principal component analysis, it was found that aldehydes made the greatest contribution to flavor in the five samples, and there were great differences in flavor substances in crispy meat prepared with different edible oils.Among them, the main volatile flavor compounds in the rapeseed oil group were linalool, nonanal, isovaleraldehyde, and 2-ethyl-3-methylpyrazine.The main volatile flavor compounds of the sunflower oil group and soybean oil group were decanal and (E,E)-2,4-decadienal.The peanut oil group was (E)-2-nonanal and (E) 2-octenal, while the flavor substances of the corn oil group were 2-ethyl-3-methylpyrazine, phenylacetaldehyde, and (+)-limonene.In addition, the electronic nose could also effectively distinguish the volatile flavor compounds in crispy meat prepared with different edible oils.This study explored the relationship between fried oil and crispy meat flavor, and provided a theoretical basis for further exploration and development of crispy meat products.
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