氧化南极油的感觉特征和关键气味活性化合物:与氧化鱼油进行比较研究
Gui-Mei Dong1, Rui-Ying Wang1, Fa-Wen Yin1
1State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Food chemistry
|May 6, 2025
概括
氧化南极油 (AKO) 由于三甲基胺而具有明显的氨气气味,与鱼油 (FO) 不同. 感官分析和化合物识别揭示了这两种油的关键气味成分.
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:
- 氧化南极油 (AKO) 具有独特的感官特性,需要详细调查.
- 了解氧化油中异味的挥发性化合物对于质量控制和产品开发至关重要.
研究的目的:
- 为了阐明感官特征和识别氧化AKO中的关键气味活性化合物.
- 在加速储存条件下,将氧化AKO与氧化鱼油 (FO) 的挥发性概况进行比较.
主要方法:
- 在AKO和FO样本上进行了加速储存实验.
- 进行了感觉评估,以评估氧化油的气味特征.
- 气色谱-质谱学 (GC-MS) 和气色谱-光谱学 (GC-O) 用于识别和量化气味活性化合物.
主要成果:
- 氧化后的AKO呈现出明显的氨气味,而氧化后的FO则有明显的鱼味.
- 三甲基胺 (27.73 mg/kg) 被确定为AKO中氨气味的主要贡献者,而在FO中没有.
- 在AKO中发现了与鱼味相关的1-penten-3-ol和1-penten-3-one等化合物,但被其他挥发物掩盖.
结论:
- 三甲基胺是氧化AKO具有特征的氨气气味的关键化合物.
- 氧化AKO的感觉特征与氧化FO不同,原因是关键的气味活性化合物和潜在的掩盖效应的差异.
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