Study On Volatile Flavor Components Of Vegetable Oil

Flavor is very important in food field as a new subject,people begin to attent the flavor more and more after they had a good life.Study on volatile flavor components of vegetable oil can not only realize the main flavor components but also the process of flavor flavor components production,the method of cuisine and productive technology of food can also be improved by the study.After studied the pretreatment,simultaneuous steam distillation-s olvent extraction was used in the experiment pretreatment,and the GC-MSD method was used for determination of volatile flavor of v egetable oil.The result showed that there were 114 kind of volatile flaver components in vegetable oil,crude colza oil has 61 kind of volatile flaver components,colza oil with solvent extraction has 34 kind of volatile flaver components,soybean oil has 31 kind of vol atile flaver components,sunflower oil has 46 kind of volatile flaver components,maize oil has 44 kind of volatile flaver components, olive oil has 33 kind of volatile flaver components,rice bran oil h as 40 kind of volatile flaver components.Aldehyde and alkene is t he main volatile flaver components,the result accorded with theory of volatile flavor compoents production.The chemometrics methods including principal component analysis and cluster analysis were used for evaluating and identifying vegetable oil according to flavor compoents of different vegetable oil.