浓香马泡籽油品质及其挥发性成分分析
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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。


Analysis of the quality and volatile components of strong aromatic field muskmelon seed oil
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    摘要:

    以马泡籽为原料,利用美拉德反应,通过油料的高温焙炒、还原糖与氨基酸之间的羰氨反应来制备具有独特香味的浓香型马泡籽油,以综合利用马泡瓜资源。 对所制备的浓香马泡籽油进行品质特性及挥发性成分分析。结果表明:浓香马泡籽油风味浓郁,其中吡嗪类成分相对含量达到了51.51%,对浓香马泡籽油的风味贡献最大,表现出浓郁的焙烤香及坚果香,其次为醛类,占比为23.92%,主要呈现为新鲜的脂肪风味。浓香马泡籽油富含不饱和脂肪酸,其相对含量占总脂肪酸含量的79.50%,表明浓香马泡籽油具有较高的营养价值。

    Abstract:

    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.

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  • 在线发布日期: 2021-01-22