Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas

ZHONG Qin; YANG Ling; XUE Han; LOU Zhanzhan; FAN Guogang; YAN Cheng

doi:10.13386/j.issn1002-0306.2020110073

Volume 42 Issue 14

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(14): 70-78. > DOI: 10.13386/j.issn1002-0306.2020110073

ZHONG Qin, YANG Ling, XUE Han, et al. Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas [J]. Science and Technology of Food Industry, 2021, 42(14): 70−78. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110073.

Citation:

PDF (1159 KB)

Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas

1.
College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621000, China
2.
Sichuan Anhao Zhongtai Technology Co., Ltd., Mianyang 621000, China
3.
Sichuan Sophisticated Scientific Instruments Co., Ltd., Mianyang 621000, China

More Information

Received Date: November 08, 2020
Available Online: May 18, 2021

Graphical Abstract

Abstract

Abstract

Flavor profiles of virgin rapeseed oils (VROs) were comparatively studied for trend of change of various flavor types by using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). The relative odor activity values (ROAVs) of key odorants detected by GC-MS data were visualized to discriminate VROs with various flavors by using principal component analysis (PCA) to determine the main volatile components. Based on general evaluation index (GEI), the aroma of VROs of different place of production was evaluated. Results showed that, 177 volatile components were detected from 10 samples from different regions. 14 main flavor components were identified according to ROAV, including glucoside degradation products, aldehydes and pyrazines. 3-ethyl-2, 5-methylpyrazine, nonanal, 2, 4-decadienal, methallyl cyanide, phenylacetaldehyde, lauric aldehyde, etc. were the main volatile compounds in the VRO from different places. The aroma of VROs were significantly different, and the GEI evaluation results showed that, the producing area with the best aroma quality was Chengdu. The volatile composition of the VROs from different places had certain similarities and also large differences, and took on their own unique qualities and flavors.
- rapeseed oil; main flavor substances,
- principal component analysis,
- aroma evaluation,
- relative odor activity value,
- electronic nose

FullText(HTML)

References (50)

References

[1]	段涛. 不同菜籽油的理化特性比较及其中甾醇和α-生育酚的提取研究[D]. 重庆: 西南大学, 2009: 1−14.
[2]	Brühl L, Matthäus B. Sensory assessment of virgin rapeseed oils[J]. European Journal of Lipid Science and Technology,2008,110(7):608−610. doi: 10.1002/ejlt.200700293
[3]	王振, 雷晓东, 马显军, 等. 浓香菜籽油制取工艺及参数的研究[J]. 农业机械,2013(9):38−40.
[4]	Zhang Y, Wu G, Chang C, et al. Determination of origin of commercial flavored rapeseed oil by the pattern of volatile compounds obtained via GC-MS and flash GC electronic nose[J/OL]. European Journal of Lipid Science and Technology, 2020, 122(3)[2021-01-20]. http://apps.webofknowledge.com/full_record.do?product=UA&search_mode=GeneralSearch&qid=10&SID=5DtZlr1H2FK815woyl3&page=1&doc=1.
[5]	张谦益, 包李林, 熊巍林, 等. 不同产地浓香菜籽油中特征风味物质的研究[J]. 中国油脂,2018,43(8):23−28. doi: 10.3969/j.issn.1003-7969.2018.08.006
[6]	刘春梅, 刘玉兰, 马宇翔, 等. 油菜籽炒籽温度对其油脂风味及综合品质的影响[J]. 中国粮油学报,2020,35(3):67−74,83. doi: 10.3969/j.issn.1003-0174.2020.03.011
[7]	邓龙. 菜籽油特征香气成分和营养物质组成的研究[D]. 南昌: 南昌大学, 2017: 50−101.
[8]	马齐兵, 包李林, 熊巍林, 等. 精炼对菜籽油品质的影响[J]. 中国油脂,2018,43(6):16−18, 35. doi: 10.3969/j.issn.1003-7969.2018.06.004
[9]	韦东林, 魏冰, 孟橘, 等. 不同加工工艺制取菜籽油理化性质的研究[J]. 粮食与食品工业,2014,21(6):18−22. doi: 10.3969/j.issn.1672-5026.2014.06.006
[10]	吴浪, 徐俐, 谢婧, 等. 不同炒制温度对菜籽毛油挥发性风味物质的影响[J]. 中国油脂,2012,37(11):39−43. doi: 10.3969/j.issn.1003-7969.2012.11.011
[11]	姚英政, 董玲, 梁强, 等. 脱胶与脱酸对菜籽油挥发性组分的影响[J]. 食品科学,2019,40(6):247−252. doi: 10.7506/spkx1002-6630-20180115-186
[12]	杨湄, 刘昌盛, 周琦, 等. 加工工艺对菜籽油主要挥发性风味成分的影响[J]. 中国油料作物学报,2010,32(4):551−557.
[13]	谢婧, 徐俐, 吴浪, 等. SPME-GC-MS对菜籽毛油和精炼菜籽油挥发性风味成分的分析[J]. 中国油脂,2012,37(8):84−87. doi: 10.3969/j.issn.1003-7969.2012.08.024
[14]	张欢欢, 曾志红, 高飞虎, 等. 预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响[J]. 食品科学,2020,41(18):233−238. doi: 10.7506/spkx1002-6630-20190917-207
[15]	王丽娟, 钱建亚. 脉冲电场处理双低油菜籽提高出油率及对主要脂肪酸的影响[J]. 中国油脂,2016,41(10):6−10. doi: 10.3969/j.issn.1003-7969.2016.10.002
[16]	Jing B, Guo R, Wang M, et al. Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil[J]. LWT-Food Science and Technology,2020,126(3):109301.
[17]	Gracka A, Jeleń H H, Majcher M, et al. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting[J]. Journal of Chromatography A,2016,1428:292−304. doi: 10.1016/j.chroma.2015.10.088
[18]	中华人民共和国国家卫生和计划生育委员会. GB 5009.229-2016食品安全国家标准食品中酸价的测定[S]. 北京: 中国标准出版社, 2016: 1−13.
[19]	中华人民共和国国家卫生和计划生育委员会. GB 5009.227-2016食品安全国家标准食品中过氧化值的测定[S]. 北京: 中国标准出版社, 2016: 1−12.
[20]	陈侨侨, 张生万, 李美萍, 等. 顶空固相微萃取-气相色谱-质谱联用法对食用植物油中易挥发成分的分析[J]. 食品科学,2014,35(14):97−101. doi: 10.7506/spkx1002-6630-201414019
[21]	刘登勇, 周光宏, 徐幸莲. 确定食品关键风味化合物的一种新方法: “ROAV”法[J]. 食品科学,2008(7):370−374. doi: 10.3321/j.issn:1002-6630.2008.07.082
[22]	马琦, 伯继芳, 冯莉, 等. GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响[J]. 食品科学,2019,40(14):276−282. doi: 10.7506/spkx1002-6630-20180904-046
[23]	李巧珍, 李晓贝, 吴迪, 等. 不同杏鲍菇菌株工厂化栽培子实体的挥发性风味成分分析及其香气评价[J]. 食品科学,2019,40(6):265−270.
[24]	Hu W, Zhang L, Li P, et al. Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry[J]. Talanta,2014,129:629−635. doi: 10.1016/j.talanta.2014.06.010
[25]	程超, 杜芬妮, 李伟, 等. 基于9种风味物质的利川红SPME优化及PLS-DA风味识别[J]. 食品科学2021, 42(6): 215−222.
[26]	Zhang Y, Zhu Y, Shi L, et al. Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China[J]. Journal of the Science of Food and Agriculture,2020,100(8):3351−3359.
[27]	中华人民共和国国家卫生和计划生育委员会. GB 1536-2004菜籽油[S]. 北京: 中国标准出版社, 2004: 1−12.
[28]	Bonte A, Bruehl L, Vosmann K, et al. A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS[J]. European Journal of Lipid Science and Technology,2017,119(4).
[29]	苏晓霞, 刘雄飞, 黄一珍, 等. 基于GC-MS和GC-O的浓香菜籽油特征风味物质分析[J]. 食品工业科技,2019,40(1):239−245.
[30]	Zhou Q, Yang M, Huang F, et al. Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination[J]. Journal of Food Science,2013,78(7):C961−C970. doi: 10.1111/1750-3841.12161
[31]	Zhou Q, Tang H, Jia X, et al. Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds[J]. International Journal of Food Properties,2018,21(1):2296−2308. doi: 10.1080/10942912.2018.1514632
[32]	McDowell D, Elliott C T, Koidis A. Pre-processing effects on cold pressed rapeseed oil quality indicators and phenolic compounds[J]. European Journal of Lipid Science and Technology,2017,119(9).
[33]	杨楠, 罗凡, 费学谦, 等. 油茶籽美拉德反应产物及其抗氧化能力[J]. 食品与机械,2019,35(1):69−74.
[34]	孙宝国. 食用调香术[M]. 北京: 化学工业出版社, 2010: 1−134.
[35]	刘笑生, 刘建斌, 刘梦雅, 等. SAFE与SDE法对金华火腿皮下脂肪气味活性物质研究[J]. 食品科学技术学报,2014,32(1):40−46. doi: 10.3969/j.issn.2095-6002.2014.01.008
[36]	程宏桢, 蔡志鹏, 王静, 等. 基于GC-MS、GC-O和电子鼻技术评价百香果酒香气特征[J]. 食品科学,2021,42(6):256−264.
[37]	丁浩宸, 李栋芳, 张燕平, 等. 南极磷虾肉糜对海水鱼糜制品挥发性风味成分的影响[J]. 食品与发酵工业,2015,41(2):53−62.
[38]	顾赛麒, 吴娜, 张晶晶, 等. MMSE-GC-O结合OAV法鉴定蒸制崇明地区中华绒螯蟹中关键气味物质[J]. 食品安全质量检测学报,2014,5(3):877−888.
[39]	刘登勇, 周光宏, 徐幸莲. 金华火腿主体风味成分及其确定方法[J]. 南京农业大学学报,2009,32(2):173−176.
[40]	许刚, 丁浩宸, 张燕平, 等. 南极磷虾头胸部和腹部挥发性风味成分对比[J]. 食品科学,2014,35(22):146−149. doi: 10.7506/spkx1002-6630-201422027
[41]	里奥·范海默特. 化合物香味阈值汇编[M]. 北京: 科学出版社, 2015: 1−224.
[42]	Matheis K, Granvogl M. Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the sensomics approach[J]. European Food Research and Technology,2016,242(9):1565−1575. doi: 10.1007/s00217-016-2657-5
[43]	Shahidi F, Rubin L J, D'Souza L A, et al. Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation[J]. Taylor & Francis Group,2009,24(2):141−243.
[44]	刘登勇, 赵志南, 吴金城, 等. 基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响[J]. 食品科学,2019,40(24):220−227. doi: 10.7506/spkx1002-6630-20190104-062
[45]	黄月, 杨昳津, 邱华振, 等. 脱皮与不脱皮青稞酿造营养黄酒风味差异的研究[J]. 工业微生物,2018,48(3):9−16. doi: 10.3969/j.issn.1001-6678.2018.03.002
[46]	王蓓, 曹雁平, 许时婴. 酶解奶油香精基料中特征风味组分分析研究[J]. 北京工商大学学报(自然科学版),2011,29(4):19−23, 32.
[47]	王磊. GC-MS、GC-O和感官鉴定对六种白兰地挥发性成分和香气成分差异研究[D]. 烟台: 烟台大学, 2010: 1−114.
[48]	杨楠. 油茶籽美拉德反应中间产物的抗氧化性[D]. 长沙: 中南林业科技大学, 2019: 1−66.
[49]	周琦, 杨湄, 郑畅, 等. 微波预处理对菜籽油中硫甙降解产物的影响[J]. 中国油脂,2013,38(3):72−76. doi: 10.3969/j.issn.1003-7969.2013.03.019
[50]	Pollner G, Schieberle P. Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the sensomics approach[J]. Journal of Agricultural and Food Chemistry,2016,64(3):627−636. doi: 10.1021/acs.jafc.5b05321

[1]	ZHANG Di-ya, XIE Dan-ting, LI Ye. Comparison of volatile components in different parts of beef by electronic nose and GC-MS[J]. Science and Technology of Food Industry, 2017, (21): 241-246. DOI: 10.13386/j.issn1002-0306.2017.21.048
[2]	PAN Jun-xian, DUAN Yu-wei, JIANG Yu-lan, LV Yang-jun, ZHANG Hai-hua, ZHU Yue-jin, ZHANG Shi-kang. Evaluation of Fuding white tea flavor using electronic nose and electronic tongue[J]. Science and Technology of Food Industry, 2017, (12): 25-30. DOI: 10.13386/j.issn1002-0306.2017.12.005
[3]	SONG Xiao-qing, LI Shu-xian, Erihemu. Identification of different brands of vinegar by electronic nose[J]. Science and Technology of Food Industry, 2017, (09): 277-280. DOI: 10.13386/j.issn1002-0306.2017.09.044
[4]	WU Sheng-gang, ZHANG Yu-hua, MENG Yi, CHEN Dong-jie, ZHANG Yong-mei, ZHANG Ying-long. Analysis of chicken quality deterioration by electronic nose[J]. Science and Technology of Food Industry, 2015, (14): 53-56. DOI: 10.13386/j.issn1002-0306.2015.14.002
[5]	BAI Li-juan, ZHANG Meng, JIN Lei. Changes in volatile component of goat's milk at different stages on the fermentation by electronic nose[J]. Science and Technology of Food Industry, 2015, (13): 294-297. DOI: 10.13386/j.issn1002-0306.2015.13.053
[6]	TIAN Xiao- jing, WANG Jun, QIU Shan-shan, YANG Ju-tian, MA Zhong-ren, LU Hui-ning. Review of data fusion methods for electronic nose and electronic tongue signal and its application in food quality detection[J]. Science and Technology of Food Industry, 2015, (01): 386-389. DOI: 10.13386/j.issn1002-0306.2015.01.073
[7]	WANG Yu-xuan, XU Bao-cai, HAN Yan-qing, WANG Zhi-geng, SUN Lian. Classification of Grilled chicken aromas with electronic nose[J]. Science and Technology of Food Industry, 2014, (15): 312-314. DOI: 10.13386/j.issn1002-0306.2014.15.060
[8]	ZHAO Guo-qun, YAO Yao, GUAN Jun-feng. Analysis of aroma components of Ya' and Xue's pear vinegars using electronic nose[J]. Science and Technology of Food Industry, 2013, (22): 62-65. DOI: 10.13386/j.issn1002-0306.2013.22.052
[9]	WU Hao, LIU Yuan, GU Sai-qi, FU Na, CHEN Wei-hua, WANG Xi-chang. Category distinction of different surimis by electronic nose, electronic tongue and sensory evaluation[J]. Science and Technology of Food Industry, 2013, (18): 80-82. DOI: 10.13386/j.issn1002-0306.2013.18.045
[10]	Application progress of cereal quality detection by electronic nose[J]. Science and Technology of Food Industry, 2012, (23): 374-378. DOI: 10.13386/j.issn1002-0306.2012.23.063

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	孟新涛，许铭强，张婷，古丽米热·祖努纳，牛逍瞳，郭金宝，刘国庆，马燕. 基于GC-IMS技术分析新疆不同品种核桃油挥发性成分的差异. 中国油脂. 2025(03): 102-109 .
2.	古丽米热·祖努纳，孟新涛，叶朵朵，付慧鑫，乔雪，乔雅洁，张婷. 不同储藏温度下鲜羊肉品质及风味的变化. 现代食品科技. 2025(03): 203-221 .
3.	乔雪，乔雅洁，付慧鑫，孟新涛，张婷. 低压静电场辅助解冻对牛肉品质的影响. 食品工业科技. 2024(17): 48-56 . 本站查看
4.	杨秉坤，剧柠，丁雨红，郭蓉，龚绵红. 沙棘酸奶挥发性风味物质的GC-IMS表征. 食品工业科技. 2023(13): 308-315 . 本站查看
5.	张凡，张宇帆，苏心悦，徐文雅，安焕炯，马倩云，孙剑锋，王颉，王文秀. 基于顶空气相离子迁移谱的干腐病马铃薯挥发性成分分析. 食品科学. 2022(06): 317-323 .
6.	王福成，米思，李劲松，王雨行，王向红. 基于气相色谱-离子迁移谱技术分析不同包装条件对黄瓜风味的影响. 食品工业科技. 2022(08): 296-304 . 本站查看
7.	马姗，于文龙，焦英帅，刘卫华，王向红. 不同减菌处理对凡纳对虾贮藏期间品质的影响. 食品科技. 2022(03): 116-124 .