基于HS-SPME-GC-MS和ROAV法表征不同处理的原味油茶籽油风味物质

Characterization of the Flavor Substances in the Original Camellia Oil Obtained by Different Treatments Based on HS-SPME-GC-MS and ROAV Methods

摘要:

基于顶空固相微萃取气相色谱-质谱联用法（HS-SPME-GC-MS）和相对气味活度值法（ROAV）表征了压榨前炒籽、压榨前蒸籽、压榨后煮油等三种处理方式所得原味油茶籽油（F-OCO、S-OCO、B-OCO）中的风味物质。三种处理方式所得原味油茶籽油共包括醇类（0.33%~5.69%）12种、酯类（10.94%~16.50%）20种、酸类（0.63%~6.76%）14种、酮类（1.50%~6.76%）5种、烷烃类（0.61%~3.00%）13种、烯烃类（6.94%~19.63%）7种、酚类（1.21%~2.42%）1种、醛类（26.19%~52.32%）6种、杂环类化合物（11.81%~42.84%）28种。PCA结果显示三种不同处理方式得到的原味油茶籽油挥发性化合物种类差异明显。三种处理方式所得的原味油茶籽油共鉴定出106种风味物质，ROAV结果表明三种原味油茶籽油中关键风味物质存在一定差异。炒籽后压榨的原味油茶籽油鉴定出48个化合物，关键风味物质有壬醛、正己醛、2-戊基呋喃、正辛醛、庚酸、己酸、庚醛、苯甲醛等8个；蒸籽后压榨的原味油茶籽油鉴别出38个化合物，关键风味物质有壬醛、2-戊基呋喃、γ-十二内酯、正辛醛、1-辛烯-3-醇、正己醛、D-柠檬烯、γ-辛内酯、苯乙烯等9个；压榨后煮制的原味油茶籽油鉴别出75个化合物，关键风味物质有壬醛、γ-十二内酯、正己醛、正辛醛、2-戊基呋喃、1-辛烯-3-醇、D-柠檬烯等7个。该结果为油茶籽的加工利用提供理论依据。

Abstract:

In this paperstudy, the flavor substances in the original camellia oils were prepared by pressing withobtained by three treatments, including frying the seeds before pressing, and steaming the seeds before pressing, and boiling the oil after pressing (F-OCO, S-OCO, B-OCO), and key flavor substances in three original Camellia oils were characterized with headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the relative odor activity value (ROAV) methods. A total of 12 kinds of alcohols (0.33%~5.69%), 20 kinds of esters (10.94%~16.50%), and 14 kinds of acids (0.63%~6.76%), 5 kinds of ketones (1.50%~6.76%), 13 kinds of alkanes (0.61%~3.00%), 7 kinds of olefins (6.94%~19.63%), 1 kinds of phenols species (1.21%~2.42%) species, 6 kinds of aldehydes (26.19%~52.32%), and 28 kinds of heterocyclic compounds (11.81%~42.84%) were identified in three original camellia oil. Principal component analysis results showed that the original camellia oils obtained by the three treatments differed significantly in the types of flavor substances, with a total of 106 flavor substances being identified in three original camellia oils. ROAV method results showed the significant differences in the key flavor substances in original camellia oils obtained by the three treatments. There were 48 flavor substances in F-OCO, with the key flavor substances being nonanal, n-hexanal, 2-pentylfuran, n-neoaldehyde, heptanoic acid, caproic acid, heptanal, benzaldehyde, etc. There were 38 flavor substances in S-OCO, with the key flavor substances in S-OCO being nonanal, 2-pentylfuran, γ-dodecolactone, n-new aldehyde, 1-octen-3-ol, n-hexanal, D-limonene, γ-octolactone, styrene, etc. There were 75 flavor substances in B-OCO, with the key flavor substances in B-OCO being nonanal, γ-dodecane Esters, n-hexanal, n-octanal, 2-pentylfuran, 1-octen-3-ol, and D-limonene.