提取和精炼技术的比较,用于卡梅利亚油中挥发性化合物的分析
Zhe Cai1, Qinbo Jiang1, Ruihao Zhang2
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China.
Food chemistry
|December 22, 2024
概括
加工驼花油会影响它的味道. 感官评价更喜欢新鲜挤压 (FSCO) 和热压 (RFCO) 驼油,因为它们分别具有鲜明的水果味和烤味. 确定了关键的芳香化合物,与消费者偏好相关.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 香油的加工方法显著影响其风味特征和感官质量.
- 了解这些风味差异对于优化生产和消费者满意度至关重要.
研究的目的:
- 为了研究不同的加工技术 (新鲜挤压,精制,冷压,热压) 如何影响 camelia 油的风味化合物.
- 为了将特定的香味化合物与感官偏好相关联,并确定对理想风味的关键贡献者.
主要方法:
- 感官评估,以确定消费者对不同类型驼油的偏好.
- 电子鼻子 (E-nose) 技术用于区分风味配置文件.
- 头部气体染色学-离子移动性光谱学 (HS-GC-IMS) 和气体染色学-质谱学 (GC-MS) 用于气味识别.
- 气色谱-光度计 (GC-O) 和芳香重组/遗漏实验,以确定关键的芳香化合物.
主要成果:
- 感官评估显示,由于它们分别具有"水果"和"烤肉"的气味,人们更喜欢新鲜挤压的麻油 (FSCO) 和热压麻油 (RFCO).
- HS-GC-IMS和GC-MS分别发现了77种和116种气味物质. 环保局确定了34种关键的芳香化合物.
- (E) -2-nonenal和nonanal被确定为"绿色"和"水果"气味的主要贡献者,其度与感官偏好正相关.
结论:
- 处理技术极大地影响了驼花油的味道,FSCO和RFCO在感官上更受欢迎.
- 特定的挥发性化合物,如 (E) -2-nonenal和nonanal,是令人渴望的"果实"和"绿色"音符的关键驱动因素.
- 这项研究为改善驼油加工提供了基础,以增强风味并满足消费者的期望.
更多相关视频
09:48Employing Pressurized Hot Water Extraction PHWE to Explore Natural Products Chemistry in the Undergraduate Laboratory
Published on: November 7, 2018
14.3K
10:14Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
Published on: September 2, 2020
4.9K
相关概念视频
01:10Volatilization
359
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
359
01:01Distillation: Vapor–Liquid Equilibria
2.7K
Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
2.7K