中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ020), 固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ0 12)和宜宾职业技术学院科研项目(ybzysc18-28)共同资助。
In this paper, field muskmelon (Cucumis melo L. var. agrestis Naud）seeds were used as the raw material to prepare the strong aromatic field muskmelon seed oil using Maillard reaction through high-temperature roasting and the carbonyl amine reaction between reducing sugars and amino acids in oil seeds, so as to make a full use of field muskmelon seed resources. The quality characteristics and volatile components of the strong aromatic field-muskmelon-seed oil were analyzed. The results showed that the strong aromatic field muskmelon seed oil was rich in flavor, and the relative content of pyrazine components reached 51.51%, which contributes the most to the flavor of the strong aromatic field muskmelon seed oil, showing a strong roasting and nut aroma. Aldehyde compounds took up 23.92%, which mainly imparts the fresh and fatty flavor. The strong aromatic field muskmelon seed oil was rich in unsaturated fatty acids, which relative content accounted for 79.50% of the total fatty acids, indicating that the strong aromatic field muskmelon seed oil has a high nutritional value.