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为给浓香食用油的品质评价提供参考，以浓香菜籽油、浓香花生油和浓香亚麻籽油3种浓香食用油为研究对象，首先对其酸值、过氧化值和抗氧化活性物质含量进行测定，然后分析了其挥发性化合物组成，并基于相对气味活度值（ROAV）确定了特征风味物质，最后采用热重和差示扫描量热技术对其氧化稳定性进行分析。结果表明：3种浓香食用油的酸值（KOH）均低于12 mg/g，过氧化值均低于0.05 g/100 g；浓香菜籽油的总酚、生育酚和甾醇含量均最高，分别为224.40、451.30 mg/kg和7 789.41 mg/kg，浓香亚麻籽油的为76.14、404.95 mg/kg和3 279.39 mg/kg，浓香花生油的为56.08、263.80 mg/kg和2 617.32 mg/kg；浓香花生油的α-生育酚含量显著高于其他2种油脂，3种浓香食用油中的甾醇主要为β-谷甾醇；浓香菜籽油中主要挥发性化合物为硫苷降解物、吡嗪类和醛类，浓香花生油和浓香亚麻籽油中主要为醛类和吡嗪类，3种浓香食用油中ROAV最大的化合物分别为3-丁烯基异硫氰酸酯、异丁醛和(Z)-4-庚烯醛；3种浓香食用油共有的特征风味化合物为2，5-二甲基吡嗪；浓香菜籽油的初始氧化温度、初始分解温度和氧化诱导时间分别为204.7、228.7 ℃和138.9 min，浓香花生油的为186.2、224.5 ℃和44.0 min，浓香亚麻籽油的为168.0、208.7 ℃和16.3 min。浓香菜籽油的抗氧化活性物质含量较高，氧化稳定性最好。 In order to provide a reference for the quality evaluation of fragrant edible oil, the acid value, peroxide value and antioxidant active substances content of fragrant edible oils,including fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil were firstly determined. The volatile compound composition was investigated through GC-MS analysis, and the characteristic flavor compounds of these three oils were further determined according to their relative odor active value (ROAV). Furthermore, the oxidation stability of these three oils was studied through TG and DSC analysis. The results showed that the acid value and peroxide value of these three oils were all lower than 1.2 mgKOH/g and 0.05 g/100 g respectively. The contents of total phenol, tocopherol and sterol in fragrant rapeseed oil were the highest, which were 224.40, 451.30 mg/kg and 7 789.41 mg/kg, respectively; those were 76.14, 404.95 mg/kg and 3 279.39 mg/kg in fragrant flaxseed oil, respectively; those were 56.08, 263.80 mg/kg and 2 617.30 mg/kg in fragrant peanut oil, respectively. The content of α-tocopherol in fragrant peanut oil was significantly higher than that in the other two oils, and the main sterol in the three kinds of fragrant edible oil was β- sitosterol. The main volatile compounds in fragrant rapeseed oil were thioglycoside degradation products, pyrazines and aldehydes, and they were aldehydes and pyrazines mainly in fragrant peanut oil and fragrant flaxseed oil. The characteristic flavor compounds with the highest ROAV in fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil were 3-butenyl isothiocyanate, isobutyraldehyde, and (Z)-4-heptenal, respectively. The common characteristic flavor compound of three kinds of fragrant edible oils was 2,5-dimethylpyrazine. The initial oxidation temperature, initial decomposition temperature and oxidation induction time were determined as follows:fragrant rapeseed oil (204.7, 228.7 ℃ and 138.9 min)>fragrant peanut oil (186.2, 224.5 ℃ and 44.0 min) >fragrant flaxseed oil (168.0, 208.7 ℃ and 16.3 min). The antioxidant active substances content of fragrant rapeseed oil is higher and its oxidation stability is the best.

Chinese horse bean-chili-paste (CHCP) is a very popular semi-solid condiment with centuries of history in southwestern China. The consumption and international trade have ascended sharply in the past few years; CHCP industry, however, is facing the challenges of modernization and standardization for the product quality and safety. In the current review, an overview of the traditional fermentation procedures and characteristics, together with the present research progress on flavor chemistry, microbial diversity and succession, and mycotoxin detection and control methods of CHCP is presented. Furthermore, application techniques and requirements for future study needs and industrial improvement are proposed. Here, the detailed and systematic review could lay a foundation for conferring enhanced organoleptic attributes, improving food safety, and also achieving intelligent production. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chinese horsebean‐chili‐paste (CHCP) is a traditional fermented condiment in China, known as 'the soul of Sichuan cuisine'. The horsebean‐to‐meju phase in its preparation is important for CHCP production and contributes significantly to its taste and odor. In this study, a comprehensive flavor compound profiling analysis of the naturally brewed horsebean meju (NBHM) and the temperature‐controlled brewed horsebean meju (TCBHM) was performed with two‐dimensional gas chromatography time‐of‐flight mass spectrometry (GC × GC‐TOFMS), and the analysis of physicochemical characteristics and free amino acids. Their aroma‐active components and characteristic flavor compounds were evaluated. The flavor compounds responsible for differentiating NBHM and TCBHM were also determined based on the Fisher ratio and principal component analysis. RESULTS: The pH and the reducing sugar and amino‐acid nitrogen content of NBHM were 5.38, 64.43, and 5.76 g kg−1, respectively, whereas those of TCBHM were 5.13, 29.20, and 7.43 g kg−1. A total of 356 volatiles were identified from 2571 compounds, and 257 volatile compounds were identified in NBHM compared to 322 volatiles in TCBHM. These two horsebean mejus (HMs) exhibited a similar proportion profile for 30 aroma‐active compounds. Benzoic acid ethyl ester, 4‐ethyl‐2‐methoxy‐phenol and argnine were determined to be characteristic flavor components for NBHM, while 1‐(2‐furanyl)‐ethanone, 2,6‐dimethyl‐pyrazine, threonine, valine and tyrosine were specific to TCBHM. CONCLUSION: Temperature‐controlled brewed horsebean meju possessed better physicochemical and flavor characteristics than NBHM. The temperature‐controlled brewing technique in CHCP production can be used as a promising alternative to the traditional natural brewing method. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]