期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 151, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.112137
关键词
Flaxseed oil; Volatile organic compound; Heating temperature; Characteristic aroma
资金
- National Natural Science Foundation of China [31760434, 31360389]
The study found that the fatty acid content of FSO significantly decreased during heating, while physicochemical indices increased. Calculation of odor activity values can help assess the degree of oxidation in FSO.
The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 degrees C, 150 degrees C, 180 degrees C, and 210 degrees C) were investigated for volatile organic compound (VOC) and fatty acid compositions and physicochemical indices. In total, 84 VOCs were identified, including 20 aldehydes (37.43%-66.17%), 20 alcohols (31.19%-42.90%), 9 esters (0.28%-1.27%), 8 ketones (0.4%-1.58%), 19 alkanes (1.15%-19.96%), and 8 heterocyclics (0.68%-6.16%). Furthermore, 1-nonanal, 2,4-decadienal, hexanal, and trans,trans-2,4-heptadienal were identified as the characteristic aroma compounds to estimate the oxidation degree of heated FSO through the calculation of odor activity values. The polyunsaturated fatty acid content in FSO significantly (p < 0.05) decreased by 5.75 mu g/g after heating at 210 degrees C. The physicochemical indices of FSO increased during heating with acid, peroxide, p-anisidine and thiobarbituric acid values ranging from 0.26 to 0.55 mg NaOH/g, 0.041-0.066 g/100 g, 0.12-0.88, and 0.025-0.088, respectively. Results of Pearson correlation analysis indicate that 2,4-decadienal and hexanal may be oxidation deterioration markers in FSO. This study provides a theoretical basis for evaluation of the suitability of FSO for household food preparation.
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