热榨和冷榨胡麻油挥发性物质与关键风味物质组成的分析

摘要

采用顶空固相微萃取-气相色谱-质谱联用技术,对比了冷榨和热榨胡麻油中挥发性物质的组成,并结合相对气味活度值法,分析了胡麻油中关键风味物质.结果表明:胡麻油中挥发性物质有醛类、醇类、杂环类、酮类、烷烃类、酸类和酯类,含量最高的是醛类物质,主要是己醛和反式-2,4-庚二烯醛;冷榨和热榨胡麻油醛类物质分别占挥发性物质总合量的40.79％和68.53％,两种胡麻油共有的关键风味物质有壬醛、已醛、反-2-辛烯醛和反式-2,4-庚二烯醛;冷榨和热榨胡麻油挥发性物质中对总体风味贡献最大的分别是壬醛和反式-2,4-癸二烯醛;热榨胡麻油的关键风味物质中还有2,5-二甲基吡嗪和2-戊基呋喃,这两种物质是热榨胡麻油特有的烤香味的来源.%The volatile compounds compositions in cold pressed and hot pressed linseed oils were compared by headspace solid phase micro-extraction (SPME) and GC-MS,and key flavor compounds in linseed oil were analyzed by relative odor activity value.The results showed that volatile compounds in linseed oil were consisted of aldehydes,alcohols,heterocyclic,ketones,alkanes,acids and esters,in which the content of aldehydes was the highest with hexanal and trans-2,4-heptyl diene aldehyde as the main compounds.The contents of aldehydes in volatile compounds of cold pressed and hot pressed linseed oils were 40.79％ and 68.53％ respectively,and the key flavor compounds both in the two linseed oils were nonyl aldehyde,hexanal,trans-2-octenal and trans-2,4-heptyl diene aldehyde.Volatile compounds with the largest contribution to the overall flavor in cold pressed and hot pressed linseed oils were nonyl aldehyde and trans-2,4-decadienal.2,5-dimethyl pyrazine and 2-amyl furan were also the key flavor compounds in hot pressed linseed oil,which were the source of characteristic roast flavor.