讲座题目：油菜籽的微波预处理技术对菜籽油风味的调控研究

报 告 人：张雯文

报告时间：2024年3月28日（周四）下午2:00

报告地点：5B-212

主办单位：伟德bv1946官网

报告人简介：

张雯文，女，博士，讲师。毕业于澳大利亚麦考瑞大学，主要从事粮食与油脂、蛋白质领域的食品深加工、品控技术、安全与营养及贮藏方面的研究工作。发表SCI论文多篇，授权发明专利2项。

内容简介：

Microwave heating is a new technique employed for the pretreatment of rapeseed oil (RO) and can vary RO flavor with different processing time. Our study mainly focuse on the investigation of the flavor characteristics of RO from microwaved rapeseeds via sensory evaluation, electronic nose (E-nose) and two-dimensional gas chromatography coupled with headspace solid-phase micro-extraction and mass spectrometry (HS-SPME-GC×GC-MS). Our result found that the microwave pretreatment could induce cell swelling and disintegration, thus forming a creased surface of rapeseeds. E-nose found that W1W, W1S, W2W and W5S were the main sensors to distinguish the RO flavors, and the outcomes varied by differnet microwave pretreatment time. HS-SPME-GC×GC-MS technique has detected a total of 333 volatile compounds with 105 key aroma compounds in ROs. It was found that the longer microwave pretreatment, the more volatile compounds formed, especially in the categories of heterocyclic compounds and glucosinolate degradation compounds. In general, ROs could be classified as three different types according to different microwave pretreatment time: 0-3 min of green and woody flavors, 4-6 min of oxidized flavor and 7-10 min of smoky, roasted and pungent flavors. Microwave of 4-6 min was considered as the transitional state from 0-3 min to 7-10 min, and 10 min was regarded as an overheated sample distinguishable from other ROs.