不同植物油对植物肉风味及感官特性的影响

为探究不同脂肪酸组成的植物油对植物肉风味及感官品质的影响,将常用于食品加工且脂肪酸组成差异较大的5种植物油(菜籽油、大豆油、花生油、葵花籽油、棕榈油)添加到植物肉中,采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对其进行风味分析,结合感官评价和质构分析等方法对5组植物肉进行对比。实验结果表明,5组植物肉的挥发性成分、感观属性、质构特性等存在显著差异。5组样品中共鉴定出79种挥发性组分,其中30种可被嗅闻到,主要包括吡嗪类、呋喃类、醛类、含硫类化合物。2,3,5-三甲基吡嗪、2-戊基呋喃、3-甲硫基丙醛等化合物的嗅闻强度最大。与其他样品相比,添加花生油的样品C和添加菜籽油的样品A中挥发性化合物种类和含量较多,但样品C的香气轮廓中油脂味较为突出,且该组样品的硬度与胶黏性较差,并不适用于植物肉的生产制作。样品A以肉香味为主,其硬度、弹性较大。研究结果表明,含芥酸、油酸较多的菜籽油更适用于植物肉的加工生产,对植物肉的风味、质构等感官品质具有明显增强作用。

Effect of Different Vegetable Oils on Flavor and Sensory Characteristics of Plant-Based Meat

To investigate the effects of vegetable oils with different fatty acid compositions on the flavor and sensory properties of the plant-based meat, five types of plant-based meat supplemented with rapeseed oil, soybean oil, peanut oil, sunflower oil or palm oil which were commonly used in meat processing and contained different fatty acid compositions, were analyzed by headspace-solid-phase-microextraction combined with gas chromatography-olfactometry-mass spectrometry. Meanwhile, their sensory characteristics were measured by sensory evaluation and texture analysis. The results showed that there were significant differences of volatile components, sensory attributes, and texture properties among the five groups of plant-based meat. A total of 79 volatile components were identified in these groups, and 30 odor active compounds were identified by smelling, mainly including pyrazines, furans, aldehydes, sulfur-containing compounds. 2,3,5-trimethylpyrazine, 2-pentylfuran, 3-methylthiopropanal, etc had maximal odor intensity. The types and contents of volatile compounds in sample C added with peanut oil and sample A added rapeseed oil were higher than those in the other groups. The flavor of sample C was predominantly oily and its hardness was lowest than that in the other groups, which made its unsuitable for the production of plant-based meat. The sample A mainly had the meat flavor, and its hardness and elasticity were greater. The results showed that rapeseed oil containing more erucic acid and oleic acid was more suitable for the production of plant-based meat, which was more helpful than the other oils in enhancing its flavor and sensory characteristics.