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Formación de sabor en aceite de colza impulsada por la presión: un enfoque multiómico integrado

Yini Yang¹, Chang Zheng², Ran Zhao²

¹Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

|February 13, 2026

Resumen

Las presiones de expansión alteran significativamente el sabor del aceite de colza al influir en la conversión de precursores. Compuestos clave como las pirazinas y los nitrilos aumentan, cambiando el sabor de notas herbáceas a tostadas.

Área de la Ciencia:

Ciencia de los Alimentos
Ingeniería Química
Biotecnología

Sus antecedentes:

El sabor del aceite de colza es crucial para la aceptación del consumidor.
La comprensión de las vías de formación del sabor es esencial para el control de calidad.
Los efectos de la presión de expansión sobre el sabor del aceite no se comprenden completamente.

Objetivo del estudio:

Investigar cómo las presiones de expansión regulan la conversión de precursores y los perfiles de sabor en el aceite de colza.
Elucidar la relación entre los parámetros de presión y la generación de compuestos de sabor clave.
Identificar compuestos de sabor específicos influenciados por los tratamientos de presión.

Principales métodos:

Evaluación sistemática de las presiones de expansión en el aceite de colza.
Integración de las relaciones de respuesta para los procesos de formación de sabor (reacción de Maillard, vías metabólicas).
Análisis de 56 compuestos de la reacción de Maillard y 26 metabolitos derivados de glucosinolatos.

Principales resultados:

Se identificaron cambios significativos en el contenido de glucosinolatos, aminoácidos, ácidos grasos y azúcares reductores bajo presión.
Se cuantificó la generación de nitrilos y cianuro bajo tratamiento combinado de presión y térmico.
Se observó un aumento de 21,32 veces en el contenido de pirazina a 0,6-0,8 MPa, alterando el sabor de herbáceo a tostado.

Conclusiones:

La presión de expansión es un regulador clave de la conversión de precursores y el desarrollo del sabor en el aceite de colza.
La interacción entre los compuestos de pirazina y nitrilo contribuye significativamente al sabor característico del aceite de colza.
La optimización de los parámetros de presión puede controlar los atributos sensoriales del aceite de colza.

Palabras clave:

Degradación de glucosinolatos Expansión con aire a alta presión Oxidación de lípidos Reacción de Maillard Sabor del aceite de colza

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