| 稻草包饼材料对茶油感官品质的影响 |
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| 引用本文： | 朱晓阳,钟海雁.稻草包饼材料对茶油感官品质的影响[J].经济林研究,2019,37(2):49-57. |
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| 作者姓名： | 朱晓阳 钟海雁 |
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| 作者单位： | 中南林业科技大学 食品学院,湖南 长沙 410004;中南林业科技大学 经济林培育与保护教育部重点实验室,湖南 长沙 410004;中南林业科技大学 食品学院,湖南 长沙 410004;中南林业科技大学 经济林培育与保护教育部重点实验室,湖南 长沙 410004 |
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| 基金项目： | 湖南省科技重大专项;湖南省林业科技计划项目;湖南省研究生科研创新项目 |
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| 摘 要： | 稻草是传统茶油压榨过程中用于包裹茶籽粉的材料。为了给稻草包饼材料对茶油感官品质影响的研究提供参考依据,分别以湖南双峰产的茶油及添加了不同稻草压榨的自制茶油为供试的茶油样品,对其色差值、关键香气成分与感官属性进行了检测和评价。检测结果表明:双峰茶油的关键香气成分依次为辛醛、(E)-2-癸烯醛、(E)-2-壬烯醛和壬醛,3种添加稻草自制的茶油其关键香气成分均为(E)-2-癸烯醛、苯乙醛和壬醛,与双峰茶油的色泽和香气最接近的是添加了青稻草的自制茶油;分别以色差值、关键香气成分与感官属性建立了PLS模型,该模型对茶油感官品质具有较好的预测能力。研究结果表明,青稻草包饼材料对茶油的色泽及香气品质均会产生一定的负面影响,如青稻草使茶油变绿变暗,其色泽不符合国家标准,并使茶油具有青草味,且稻草发霉可能导致霉味等不良气味的产生。因此,建议压榨茶油时可改用其它包饼材料,以确保茶油的感官品质。
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| 关 键 词： | 茶油 稻草包饼材料 色泽 关键香气成分 |
Effects of straw packing material on sensory quality of Camellia oleifera oil |
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| ZHU Xiaoyang,ZHONG Haiyan.Effects of straw packing material on sensory quality of Camellia oleifera oil[J].Economic Forest Researches,2019,37(2):49-57. |
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| Authors: | ZHU Xiaoyang ZHONG Haiyan |
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| Institution: | (College of Food Science and Engineering,Central South University of Forestry & Technology,Changsha 410004,Hunan,China;Key Laboratory of Cultivation and Protection for Non-wood Forest Trees of Ministry of Education,Central South University of Forestry & Technology,Changsha 410004,Hunan,China) |
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| Abstract: | As a packing material,straw is used to wrap Camellia oleifera seed powder in traditional pressing process of C.oleifera oil.In order to provide some references for studying effects of straw packing material on sensory quality of C. oleifera oil,chromatism value,key aroma components and sensory attributes of a C.oleifera oil sample from Shuangfeng of Hunan and laboratory made C.oleifera oil samples which added with straws were determined and evaluated.The results showed that key aroma components in Shuangfeng C.oleifera oil were octanal,(E)-2-decene aldehyde,(E)- 2-nonenal and nonanal,and those in three C.oleifera oil samples added with straws were (E)-2-decene aldehyde, phenylacetaldehyde and nonanal.Color,lustre and aroma of C.oleifera oil added with green straw were the closest to those of Shuangfeng C.oleifera oil.PLS models were established by using chromatism value,key aroma components and sensory attributes,respectively,and had good prediction ability of sensory quality of C.oleifera oil.Green straw packing material could have a certain negative effects on color,lustre and aroma quality of C.oleifera oil.For example, the green straw made C.oleifera oil become green and dark,which did not meet the National Standard,and made oil have grassy flavor,moldy straw also could cause bad flavor,such as musty flavor.Therefore,it was recommended to use other packing materials to ensure sensory quality of C.oleifera oil. |
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| Keywords: | Camellia oleifera oil straw packing material color and lustre key aroma component |
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