个人信息
教师姓名：王硕
教师英文名称：Shuo Wang
教师拼音名称：Wang Shuo
出生日期：1990-07-19
电子邮箱：
入职时间：2020-04-08
所在单位：食品科学与工程学院
职务：食品科学与工程学院科研办公室副主任
学历：博士研究生毕业
办公地点：笃行楼S521
性别：男
学位：博士学位
职称：中级
在职信息：在岗
毕业院校：日本秋田县立大学
硕士生导师
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所属院系： 食品科学与工程学院
其他联系方式
暂无内容
论文成果
Volatile profile and flavor characteristics of ten edible oils
发布时间：2021-07-27 点击次数：
影响因子：1.248
DOI码：10.1080/00032719.2020.1803896
发表刊物：Analytical Letters
关键字：Hexanal, 2-methylpropan-1-ol, natural pressed oil, refined oil, roasted oil
摘要：The volatile compounds present in ten edible oils (six refined, two roasted, and two natural pressed) with different fatty acid compositions were measured to study volatile profile and flavor characteristics. The volatile profile of the refined oils was found to be linked to the fatty acid composition. The percentage of alcohol in the volatile profiles, varied from 38.59 to 74.37%, was smaller in refined oils with more linoleic and linolenic acid than those in oils with more oleic acid, while the opposite trend was observed for the percentage of aldehyde, ranging from 20.27 to 37.19%. The total peak area and number of volatile compounds detected in roasted oils were much greater relative to those in natural pressed oils. Ten characteristic compounds were detected exclusively in roasted sesame oil, and seven compounds were found to be unique to roasted perilla oil. 2-Methylpropan-1-ol and hexanal were the only volatile compounds common to all ten oils.
合写作者：王硕
第一作者：Xiaofang Liu
论文类型：SCI
通讯作者：Han Zhang
论文编号：2021072706
卷号：54
期号：9
页面范围：1423-1438
ISSN号：0003-2719
是否译文：否
发表时间：2020-08-12
