小磨芝麻香油在加速储藏过程中气味活性成分、感官品质及氧化稳定性的变化Changes in odor-active compounds, sensory quality, and oxidation stability of ground fragrant sesame seed oil during accelerated storage

• Published in: Zhongguo you zhi Vol. 50; no. 8; pp. 42 - 49
• Main Author: 张恒博1，杨晨佳1，石成龙1，苗红梅2，尹文婷1，马雪停1，胡贝贝1，汪学德1 ZHANG Hengbo1,YANG Chenjia1, SHI Chenglong1, MIAO Hongmei2, YIN Wenting1, MA Xueting1, HU Beibei1, WANG Xuede1
• Format: Journal Article
• Language: English
• Published: 中粮工科（西安）国际工程有限公司 01.08.2025
• Subjects: ground fragrant sesame seed oil; tert-butylhydroquinone; odor-active compound; sensory quality; storage stability; 小磨芝麻香油；特丁基对苯二酚；气味活性成分；感官品质；储藏稳定性
• ISSN: 1003-7969
• DOI: 10.19902/j.cnki.zgyz.1003-7969.240307

旨在为精准制定小磨芝麻香油的香气储藏策略提供理论基础，探究其在储藏过程中香气品质劣变规律。将添加0.02%叔丁基对苯二酚（TBHQ）的小磨芝麻香油在63 ℃烘箱中加速储藏40 d，测定其氧化指标、色泽、脂肪酸组成、气味活性成分及感官品质的变化，并与空白小磨芝麻香油组对比。结果表明：小磨芝麻香油酸值、过氧化值、茴香胺值、共轭二烯值、共轭三烯值、总氧化值和红值在储藏过程中均升高，氧化诱导时间缩短；与空白组相比，添加TBHQ的小磨芝麻香油的上述氧化指标显著降低；与空白组相比，TBHQ的添加使小磨芝麻香油的杂环类、酚类、醛类和酮类等气味化合物总含量显著降低，炒芝麻味、烤坚果味、焦香味和烟熏味明显增强，酸败味明显减弱。综上，添加TBHQ可抑制小磨芝麻香油在储藏过程中的氧化变质，减缓小磨芝麻香油的香气和感官品质的劣变。 To provide a theoretical basis for precisely formulating aroma storage strategies of ground fragrant sesame seed oil, its deterioration law of aroma quality was explored during storage. The ground fragrant sesame seed oil with 0.02% tert-butylhydroquinone (TBHQ) added was stored under accelerated oxidation condition in an oven at 63 ℃ for 40 d, and the changes in its oxidation indexes, color, fatty acid composition, odor-active compounds and sensory quality were determined and compared with the blank ground fragrant sesame seed oil group. The results showed that during the storage period, the acid value, peroxide value, anisidine value, conjugated dienes, conjugated trienes, total oxidation value and red value of the ground fragrant sesame seed oil increased, while the oxidation induction time decreased. Compared with the blank group, the above oxidation indexes of ground fragrant sesame seed oil with TBHQ added were significantly reduced. Compared with the blank group, the total content of odor-active compounds such as heterocycles, phenols, aldehydes and ketones in the ground fragrant sesame seed oil containing TBHQ was significantly reduced, while the flavors of roasted sesame, roasted nuts, burnt aroma and smoke aroma were significantly enhanced, and the rancid aroma was significantly weakened. In conclusion, adding TBHQ can inhibit the oxidative deterioration of ground fragrant sesame seed oil during storage and slow down the deterioration of its aroma and sensory quality.