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首页 > 过刊浏览>2024年第43卷第11期 >152-162. DOI:10.12441/spyswjs.20240902004
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风味稻米油的风味分析及形成机制研究
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作者单位:

1.上海理工大学健康科学与工程学院，上海，200093;2.丰益(上海)生物技术研发中心有限公司，上海，200137

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通讯作者:

管骁（1979—），男，博士，教授，博士研究生导师，主要从事谷物加工与营养研究。E-mail：gnxo@hotmail.com

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基金项目:

上海市优秀学术/技术带头人项目（23XD1430500）；上海市农业科技创新项目（T2023301）。


Flavor Characteristics and Formation Mechanism of Flavored Rice Bran Oil
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1.School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;2.Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China

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    摘要:

    作者通过将鲜糠和膨化糠提取液与稻米油在反应釜中共同加热，制备了风味稻米油，并对其风味进行了分析，同时研究了关键风味物质形成机制。结果表明，使用鲜糠制备的稻米油具有更加突出的焦甜味，且风味感官评分更高。顶空固相微萃取-气质联用和相对气味活度值（ROAV）的分析结果显示，4-羟基-2，5-二甲基-3（2H）呋喃酮、2，3-二氢-3，5二羟基-6-甲基-4（H）-吡喃-4-酮、3-甲基丁醛、苯乙醛和麦芽酚等典型的美拉德反应产物是鲜糠样品中的主要呈香化合物。对比提取液反应前后的物质发现：氨基酸质量分数变化较小；鲜糠提取液中还原糖消耗量较高（5 514.26 mg/kg），比膨化糠提取液高4 715.69 mg/kg。向膨化糠提取液中添加还原糖制备稻米油，其主要呈香化合物质量分数均显著升高，且感官评价结果与鲜糠稻米油相近。表明风味稻米油中挥发性风味物质主要来源于美拉德反应，膨化糠与鲜糠制备的稻米油风味差异的主要原因是前者含有较少的还原糖。该研究为风味稻米油的开发奠定了理论基础。

    Abstract:

    In this study, the flavor profiles of rice bran oil products prepared by heating fresh and extruded bran extracts with rice bran oil were evaluated and the formation mechanism of key flavor compounds was investigated. The results showed that rice bran oil prepared from fresh bran had more pronounced caramel sweetness and higher sensory quality score. Headspace solid-phase microextraction-gas chromatography and the flavor analysis based on relative odor activity values （ROAV） revealed that typical Maillard reaction products such as 4-hydroxy-2,5-dimethyl-3-(2H)furanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one,3-methyl-butyraldehyde, phenylacetaldehyde, and maltol were the key flavor compounds in the oil samples prepared from fresh bran. There was no significant difference in the consumption of amino acids in the extract before and after reaction. However, the consumption of reducing sugar in fresh bran extract (5 514.26 mg/kg) was higher (4 715.69 mg/kg) than that in extruded bran extract. When reducing sugars were added to the extract of extruded bran, the product showed increased content of key aromatic compounds, with the sensory profile aligned with that of the product prepared from fresh bran. These findings suggest that flavor compounds of flavored rice bran oil were primarily produced by Maillard reaction and the flavor differences between the oil products prepared from extruded and fresh rice bran oil were due to the lower reducing sugar content in extruded bran. This study provides a theoretical basis for developing flavored rice bran oil.

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引用本文

王勇,刘吕睿,于美汇,朱振南,姜元荣,曹洪伟,管骁.风味稻米油的风味分析及形成机制研究[J].食品与生物技术学报,2024,43(11):152-162.

WANG Yong, LIU Lyurui, YU Meihui, ZHU Zhennan, JIANG Yuanrong, CAO Hongwei, GUAN Xiao. Flavor Characteristics and Formation Mechanism of Flavored Rice Bran Oil[J]. Journal of Food Science and Biotechnology,2024,43(11):152-162.

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  • 收稿日期:2024-09-02
  • 最后修改日期:2024-10-09
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  • 在线发布日期: 2025-02-21
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