Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-28 DOI:10.1016/j.foodchem.2025.144965

Shuai Xu , Qing Guo , Yu-Xuan Jin , Run-Yang Zhang , Hua-Min Liu , Zhao Qin , Xiu-Zhu Yu , Xue-De Wang

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引用次数: 0

Abstract

Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oil and enzymatic hydrolysates from sunflower meal was heated to 120 °C. The aroma profiles were compared using SAFE-GC–MS/O-based flavoromics, while free amino acids, reducing sugars, and browning intensity were measured. Results showed that valine (3-fold) and rhamnose (10–40-fold) increased after enzymatic hydrolysis, while glucose and valine decreased most after heating. A total of 49 volatile compounds were identified, with 22 important odorants showing odor-activity values (OAVs) ≥ 1. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) identified 8 key markers for aroma differences: methyl-pyrazine, ethyl-pyrazine, trimethyl-pyrazine, 2,6-diethyl-pyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethyl-6-isopentylpyrazine, and pyrrole. Viscozyme L + Alcalase 2.4 L assisted stood out for its pleasant nutty note. This study offers new insights into improving sunflower oil flavor without high temperatures.

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酶处理结合美拉德反应改性葵花籽粕水解产物制备葵花籽油增味剂

促进美拉德反应（MR）是提高油脂风味的有效途径。为了生产低氧化的芳香葵花籽油，将葵花籽油和葵花籽粕酶解物的混合物加热到120 °C。利用基于SAFE-GC-MS /的风味组学方法比较了香气特征，同时测量了游离氨基酸、还原糖和褐变强度。结果表明，酶解后缬氨酸含量（3倍）和鼠李糖含量（10 - 40倍）增加，而葡萄糖和缬氨酸含量在加热后下降最多。共鉴定出49种挥发性化合物，其中22种重要气味剂具有气味活性值（OAVs） ≥ 1。主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）鉴定出8个香气差异关键标记：甲基吡嗪、乙基吡嗪、三甲基吡嗪、2,6-二乙基吡嗪、2,3,5-三甲基-6-乙基吡嗪、2-乙基-6-甲基吡嗪、2,3,5-三甲基-6-异戊基吡嗪和吡咯。粘酶L + Alcalase 2.4 L因其令人愉悦的坚果味而脱颖而出。本研究为无高温条件下改善葵花籽油风味提供了新的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.