Study On Flavor Substances Of Sichuan Fragrant Rapeseed Oil

Rapeseed oil is very popular as an edible oil with unique flavor and high nutritional value.Luzhou-flavored rapeseed oil has accounted for 30% of the market share of rapeseed oil due to its unique flavor and taste.One of the leading products.Flavor is an important indicator of strong coriander seed oil.The flavor of strong coriander seed oil in different production areas has obvious differences,and the flavor of strong coriander seed oil in the same production area also has differences.Based on the fried seed technology is one of the key reasons affecting the flavor of rapeseed oil,this topic first optimizes the hot fried seed technology parameters,and according to this parameter,27 rapeseed samples from different production areas in Sichuan are prepared as thick coriander oil,Through the sensory evaluation,electronic nose and GC-MS,the flavor types,flavor qualities and flavor substances of 27 Sichuan fragrant coriander seed oils were analyzed,and the flavor substances of the Sichuan fragrant coriander seed oils obtained by microwave fried seeds were further analyzed.Below are key research findings:1.Through single factor experiment and response surface experiment optimization,the regression mathematical model of sensory score and oil yield during hot fried seeds is obtained,and the best process parameters of hot fried seeds are obtained.The best time for roasting seeds,temperature and material moisture were 30 min,170?,and 5% respectively.The sensory score of the obtained rapeseed oil was 95 points,slightly higher than the prediction result of the model of 94.3583 points.2.The electronic nose cannot use the information contained in the first principal component and the second principal component to effectively distinguish the flavor of Sichuan strong coriander seed oil.3.Through GC-MS analysis,72 kinds of volatile flavor substances were detected,including 13 kinds of aldehydes,17 kinds of heterocyclics,and 20 kinds of glucosinolate degradation products.The relative content of glucosinolate degradation products was 58.64% in class A rapeseed oil,51.65% in class B;aldehydes followed,and the relative content of substances was 13.42% in class A and 16.37% in class B.Heterocyclic substances and phenols have a relative content of 6.75% and 7.97% in category A,and 9.66% and 8.58% in category B,respectively.The relative content of 7 types of substances,such as sulfurs,heterocycles,aldehydes,alcohols,esters,acids,and phenols,in volatile flavor substances exceeds 99%.4.From the distribution of glucosinolate degradation products,among the 19 kinds of glucosinolate degradation products contained in all samples,3 of them have differences in categories A and B.That is,the content of carbon Carbon disulfide,2-Methyl-3-butenenitril and,4-Pentadienenitrile in Class A is lower than that in Class B,and the relative contents in Class A are all Higher than the relative content in category B.5.In Class A Sichuan-flavored rapeseed oil,Carbon disulfide: Pyrazine,2-ethyl-3,5-dimethyl-=2.19-4.20:1,2,4-Pentadienenitrile: Pyrazine,2-ethyl-3,5-dimethyl-=0.32-1.27: 1,2-Methyl-3-butenenitril: Pyrazine,2-ethyl-3,5-dimethyl-=5.35-8.62:1.In Class B Sichuan-flavored rapeseed oil,Carbon disulfide: Pyrazine,2-ethyl-3,5-dimethyl-=4.39-6.09: 1,2,4-Pentadienenitrile: 2-ethyl-3,5-dimethylpyrazine=1.39-2.63:1,2-Methyl-3-butenenitril: Pyrazine,2-ethyl-3,5-dimethyl-=9.31-14.28:1.6.carbon disulfide,2-Methyl-3-butenenitrile,Phenol,4-ethenyl-2,6-dimethoxy-,Pentanenitrile,5-(methylthio)-,5-Methyl furfural,6-(Methylthio)hexanenitrile,Acetic acidare and 2,4-Pentadienenitrile is the main flavor substance that affects the flavor of rapeseed oil;5-Hexanonitrile,Benzenepropanenitrile and Pentanenitrile,5-(methylthio)-are secondary flavor substances.In the early stage of frying seeds,the substances that affect the flavor of rapeseed oil are 1,5-Hexadien-3-ol and 3-Furanmethanol.In the later stage of fried seeds,the substances that affect the flavor of rapeseed oil are Furfural,1,5-Hexadienol,and 3-Butenyl isothiocyanate.7.In the process of microwave roasting seeds,as the time of microwave roasting seeds increases,the content of glucosinolate gradually decreases,the content of glucosinolate degradation products gradually increases,and the degradation rate of Glucosinolate changes from fast to slow,the relative content of Methallyl cyanide in rapeseed gradually increased,and the relative content of 3-Butenyl isothiocyanate gradually decreased.