期刊论文

中文

食品与机械

1003-5788

2019

35

5

48-54

10.13652/j.issn.1003-5788.2019.05.009

湖南省科技重大专项(编号:2018NK1030) 湖南省林业科技计划项目(编号:XLB201618) 湖南省研究生科研创新项目(编号:CX2017B399)。

本校为第一机构

为分析炒籽温度对茶油关键香气成分及感官品质的影响,并比较海南和湖南两地产热榨茶油的香气成分与感官品质间的相关性和差异,通过HS-SPME-GC-MS分析海南茶油及不同炒籽温度处理的湖南茶油的香气成分组成,计算ROAV值确定其关键香气成分,并进行感官分析,建立PLS模型。结果表明,海南茶油和湖南炒籽茶油中最主要的香气成分为(E)-2-癸烯醛、壬醛、苯乙醛、2,5-二甲基吡嗪和3-乙基-2,5-二甲基吡嗪;随着炒籽温度升高,炒籽茶油的黄色评分降低,红色、褐色显著升高,茶油清香味逐渐减少,烤香味逐渐增加;海南茶油均具有较强的茶油清香味和烤香味,湖南炒籽茶油在较高温度处理下会产生相似的烤香味,但茶油清香...

In order to analyze the effect of roasted temperature to seed processing on the key aroma components and sensory attributes of camellia oil, compared correlations and differences between aroma components and sensory attributes of hot pressed camellia oil from Hainan and Hunan province, and the volatile compounds of these camellia oils were analyzed by HS-SPME-GC-MS.The ROAV value was calculated to determine the key aroma components.Sensory attributes were analyzed by sensory evaluation and the PLS model was established.The results showed that the most important flavor components in Hainan came...