Effect Of Roasting Wild Apricot On Flavor And Quality Of Wild Apricot Oil

Wild apricot oil has a high value of nutrition and health-care, catching more and more attention in the field of food and medicine. The flavor of wild apricot oil features a unique bitter taste, which can't meet customers'demand of edible oil to a certain degree. Therefore, the study of improving wild apricot oil flavor, production process and its utilization and added value, based on the analysis of flavor components, source of flavor characteristics and the effect of baking process on the its quality of wild apricot oil which is generated by the roasted wild apricots, has practical significance. The research contents and results are as follows:Firstly, GC-MS technology should be combined with the optimized experimental conditions of HS-SPME, so as to implement qualitative analysis on the headspace volatile group. To study effects of extraction time, extraction temperature and desoiption time on volatile component extraction taking the number of peak values as index, and to determine optimal conditions:extraction time for 60 minutes, extraction temperature at 50? and desorption time for 3 minutes. Final detection results of GC-MS analysis show that, there are 36 wild apricot oil volatile groups, including 2 kinds of aldehydes,11 kinds of alcohols,5 kinds of phenolic compounds,3 kinds of organic acids,3 kinds of ketones,4 kinds of ester,4 kinds of phthalic acid esters and other 4 classes. Among which benzaldehyde occupied up to 70.74% with a bitter almond taste, which is the main composition of wild apricot oil.Secondly, changes of wild apricot oil flavor compounds which is generated at different baking temperatures should be studies through the sensory evaluation and HS-SPME-GC/MS technique, and a preliminary study on the main precursors of main flavor characteristics of wild apricot oil should be done through changes on the content of amino acids. The results of sensory evaluation is that the overall flavor of wild apricot oil is the best when roasted at 140 degrees and for 30 minutes, the wild apricot oil generated in this way has a clear fragrance of nuts and oil and accompanied by a sweet taste. If baking temperature is too low, there will be a distinct bitter taste; if too high, there will be a burned taste, both of which are unfavorable to the overall flavor of wild apricot oil. HS-SPME-GC/MS detection results show that, under the condition of different baking temperatures, there are 38 volatile substances in wild apricot oil, including aldehydes, alcohols, phenolic butyl and diesters which feature more content changes. After comparative analysis of content changes of amino acids before and after baking, and coupled with study of Maillard reaction and volatile component, we can conclude that, in the tested baking temperature conditions, occurrence degree of Maillard reaction is relatively small, and we can also initially conclude lysine, histidine serine, threonine and arginine are the main precursors of wild apricot oil flavor changes.Finally, quality indicators of wild apricot oil which is generated at different baking temperatures should be measured, including oxidation value, acid value, fatty acid composition and content, color, tocopherol content, total phenolic content and oxidation stability analysis, and quality changes should also be analyzed. The results show that, the grease extracted from roasted wild apricots maintains good quality, whose oxidation stability increases with the temperature, which will delay its oxidation.