Preparation and identification of flavor blending oil

Abstract

The present invention relates to the preparation and identification of flavored blended oil. The method for identifying the flavor of fats and oils of the present invention includes the steps of obtaining the relative mass ratio of 2-methylbutanal and 3-methylbutanal in fats and oils and identifying the flavor of fats and oils based on the relative mass ratio; wherein, if the relative mass ratio of 2-methylbutanal and 3-methylbutanal in fats and oils is ≥1.6, the flavor of the fats and oils is identified as natural original flavor; if the relative mass ratio is <1.6, the flavor of the fats and oils is identified as mainly having a sauce aroma and a meat aroma. The present invention also includes a method for preparing a flavored blended oil containing flavored fats and base oils and having a desired flavor, a flavored blended oil, the use of 2-methylbutanal and 3-methylbutanal in preparing a flavored blended oil, and the use of 2-methylbutanal and 3-methylbutanal in identifying the flavor of fats and oils.

Description

Technical Field

[0001] The invention relates to the preparation and identification of flavor blending oil. Background Art

[0002] As the most representative traditional edible oil in China, the demand for flavored vegetable oil has increased year by year with the improvement of people's living standards. In order to meet the market demand, more and more different types of flavored vegetable oils such as rapeseed oil, peanut oil and sesame oil have emerged. In order to obtain better flavor characteristics, people have also continuously developed the production technology of flavored vegetable oils, from the early shell pressing and shell pressing to the current fried seed pressing and water enzyme method. The flavors caused by different processes are complex. The flavor compounds of common flavored vegetable oils include: aldehydes, ketones, alcohols, acids, lipids, heterocyclics, hydrocarbons, etc. These flavor compounds are of various types, so their contribution to aroma is very complex. Summary of the invention

[0003] In order to stabilize the flavor of flavored blended oil, the inventors conducted in-depth research and determined the ratio of two flavor compounds with strong flavors as the characteristics for distinguishing different types of flavors. The solution of the present invention can determine the flavor characteristics of flavored vegetable oils, improve the original flavor of flavored vegetable oils, and achieve the purpose of blending flavored blended oils.

[0004] The first aspect of the present invention provides a method for identifying the flavor of oil, the method comprising the steps of obtaining the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the oil and identifying the flavor of the oil based on the relative mass ratio; wherein, if the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the oil is ≥1.6, the flavor of the oil is identified as a natural original flavor; and if the relative mass ratio is <1.6, the flavor of the oil is identified as being mainly sauce flavor and meat flavor.

[0005] In one or more embodiments, the oil is directly injected, and the mass spectrometry response ratio representing the relative mass ratio of 2-methylbutanal and 3-methylbutanal in the oil is calculated by thermal desorption method.

[0006] In one or more embodiments, the oil is a flavor oil or a flavor blended oil containing a flavor oil and a base oil.

[0007] In one or more embodiments, the flavor oil is selected from one or more of flavored rapeseed oil, flavored peanut oil, and flavored sesame oil.

[0008] In one or more embodiments, the base oil is a vegetable oil whose flavor needs to be changed, including a vegetable oil without any flavor and a vegetable oil with a certain flavor but whose flavor needs to be improved or changed.

[0009] In one or more embodiments, the base oil is a natural vegetable oil, a modified product thereof subjected to transesterification, hydrogenation and / or fractionation treatment, or any mixture of the natural vegetable oil and the modified product.

[0010] In one or more embodiments, the natural vegetable oil is selected from the group consisting of rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter and algae oil, or any mixture of any two or more of the oils.

[0011] A second aspect of the present invention provides a method for preparing a flavored blended oil containing flavored fat and base oil and having a desired flavor, the method comprising:

[0012] (1) Obtaining the relative mass ratio of 2-methylbutyraldehyde to 3-methylbutyraldehyde in flavor oils;

[0013] (2) determining the type of flavor oil used for blending; wherein, if the flavor of a certain flavor oil is detected to be the flavor of the desired flavor blending oil, then determining the flavor oil in the flavor blending oil to be the flavor oil; if none of the flavor oils detected to be the flavor of the desired flavor blending oil is determined to be the flavor of the desired flavor blending oil, then determining the dosage ratio of the two or more flavor oils based on the desired flavor and the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the two or more flavor oils;

[0014] (3) According to the determination result of step (2), the flavor oil and base oil are mixed to prepare a flavored blended oil having a desired flavor.

[0015] In one or more embodiments, the oil is directly sampled, and the mass spectrometer response ratio representing 2-methylbutanal and 3-methylbutanal in the oil is calculated by thermal desorption to determine the relative mass ratio of 2-methylbutanal and 3-methylbutanal in the flavor oil.

[0016] In one or more embodiments, the relationship between the relative mass ratio and the flavor is: if the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the oil is ≥1.6, the flavor of the oil is identified as a natural original flavor; if the relative mass ratio is <1.6, the flavor of the oil is identified as being mainly sauce flavor and meat flavor.

[0017] In one or more embodiments, the flavor oil is selected from one or more of flavored rapeseed oil, flavored peanut oil, and flavored sesame oil.

[0018] In one or more embodiments, the base oil is a vegetable oil whose flavor needs to be changed, including a vegetable oil without any flavor and a vegetable oil with a certain flavor but whose flavor needs to be improved or changed.

[0019] In one or more embodiments, the base oil is a natural vegetable oil, a modified product thereof treated by transesterification, hydrogenation and / or fractionation, or any mixture of the natural vegetable oil and the modified product; preferably, the natural vegetable oil is selected from: rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter and algae oil, or any mixture of any two or more of the oils.

[0020] In one or more embodiments, the flavor blending oil contains 5-50%, preferably 10-30%, of flavor oil and 50-95%, preferably 70-90% of base oil.

[0021] The third aspect of the present invention provides a flavored blended oil prepared by the method described in any embodiment of the present invention.

[0022] The fourth aspect of the present invention provides the use of 2-methylbutanal and 3-methylbutanal in the preparation of flavored blended oil, and the use of 2-methylbutanal and 3-methylbutanal in the identification of oil flavor.

[0023] In one or more embodiments, the preparation is carried out by using the method described in any embodiment of the present invention; the identification is carried out by using the method described in any embodiment of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 : Schematic diagram of chromatographic peak integration of standard 2-methylbutanal and 3-methylbutanal. The retention times of the two compounds in the chromatogram are 9.519 min and 9.571 min, and the positive and negative deviations of the chromatographic peaks are 2 min.

[0025] Figure 2 : Schematic diagram of the chromatogram analyzed by the traditional SPME method. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following is a general description and definition of the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used in the text are the common meanings understood by those skilled in the art for the present invention. In the event of a conflict, the definition in this specification shall prevail.

[0027] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0028] In this article, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the range (including integers and fractions). In this article, unless otherwise specified, percentages refer to mass percentages.

[0029] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0030] The present invention finds that the ratio of 2-methylbutanal to 3-methylbutanal in flavored vegetable oil can reflect different flavors of flavored vegetable oil. Therefore, the ratio of 2-methylbutanal to 3-methylbutanal in vegetable oil can be adjusted according to the desired flavor, so that the vegetable oil has the desired flavor. Therefore, 2-methylbutanal and 3-methylbutanal and their ratio in the present invention can be used as flavor indicators to prepare and identify oils or oil compositions with the desired flavor.

[0031] Herein, the flavor includes, but is not limited to, roasted flavor, salty flavor, cocoa flavor, peanut skin flavor, sesame flavor, nut flavor, fresh flavor, sauce flavor, meat flavor, and salty sauce flavor. The blended oil described herein has a certain flavor or is dominated by a certain flavor, which means the flavor that the evaluator first and obviously feels when evaluating. For example, mainly having a sauce flavor means that the evaluator can obviously feel the sauce flavor when evaluating, but it does not exclude that other flavors can be felt, but the perception of the sauce flavor is stronger than the perception of other flavors.

[0032] Preferably, the flavor of the oil described in the present application includes the following categories: (1) Characteristics of traditional and typical flavored vegetable oils, such as roasted aroma, nutty aroma and fresh oil aroma, with a unique plant aroma of aldehydes, and an unripe cocoa nut aroma, and the overall aroma is light and natural and soft; preferably, for flavored vegetable oils with this kind of flavor, the relative mass ratio of 2-methylbutanal to 3-methylbutanal is ≥1.6; (2) With a strong and intense sauce aroma and meat aroma, the overall aroma appears to be stiff and irritating, and has salty and roasted aromas; preferably, for flavored vegetable oils with this kind of flavor, the relative mass ratio of 2-methylbutanal to 3-methylbutanal is less than 1.6. It should be understood that for flavored vegetable oils with a relative mass ratio of about 1.6, the flavor may be between (1) and (2). It is easy for those skilled in the art to understand that, for example, in order to obtain a stronger flavor described in (1), the ratio should be adjusted to a higher level, otherwise the flavor will tend to (2).

[0033] The flavor of the base oil can be changed by adding flavor oil to the base oil to prepare flavored blended oil. In the present invention, the base oil is a vegetable oil whose flavor needs to be changed, such as a vegetable oil without any flavor, or a vegetable oil with a certain flavor but whose flavor needs to be improved or changed.

[0034] Exemplary vegetable oils used as base oil include rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa oil, Chinese tallow seed oil, almond oil, apricot oil, tung oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia oil, cocoa butter and algae oil, or any mixture of any two or more greases. The vegetable oil can be a modified vegetable oil, and the modification includes transesterification, hydrogenation and / or fractionation. The base oil can be a mixture of any proportion of natural vegetable oil and modified vegetable oil.

[0035] In the present invention, flavored oil refers to oil having one or more of the above flavors, and can be any flavored oil known in the art, including but not limited to one or more of flavored sesame oil, flavored rapeseed oil and flavored peanut oil.

[0036] Flavored oils and fats can be prepared by traditional pressing processes or by enzymatic methods. An exemplary enzymatic method includes: first treating rapeseed cake with protease, then adding one or more of protease, amylase, saccharifying enzyme and pectinase after a period of treatment, continuing the reaction for a period of time, and then drying to obtain a dry concentrated solid. The dry concentrated solid is mixed with fresh cake and refined oil, and a fragrance reaction (such as Maillard reaction) is carried out, and flavored rapeseed oil is obtained by cooling and separation. Flavored peanut oil and flavored sesame oil can be prepared by the same or similar methods. In a specific embodiment, fresh rapeseed seed cake and water can be mixed in a weight ratio of 1:2-8, heated and stirred at 40-60°C, the pH is adjusted to 8.0-9.0, an appropriate amount of protease such as 0.1-1.0wt% of the cake weight is added, the pH is kept in the range of 8.0-9.0 for 5-12 hours, and then the pH is adjusted to 5.5-6.5, and an appropriate amount of protease, amylase, saccharifying enzyme and pectinase (such as adding 0.5-1.5% of protease, 0.3-0.8% of amylase, 0.5-1.5% of saccharifying enzyme and 0.5-1.5% of pectinase) is added, and the reaction is carried out at 40-60°C for 5-12 hours, during which stirring is continued and the pH is maintained at 5.5-6.5. After the reaction is completed, it is dried and concentrated to obtain a dried concentrated solid. The dried concentrated solids and the fresh cake of the seed material are added to the batching tank in a certain mass ratio (such as 1:5-1:50) for mixing, the temperature is maintained at 20-40°C, and the stirring speed is 30-80r / min. After the stirring time is 20-40min, the obtained mixture and 7-13 times the volume of refined rapeseed oil are added to the reactor, reacted at 150-180°C for 30-60min, and flavored rapeseed oil can be obtained after cooling and separation. The pH of the system can be adjusted to the range of 8.0-9.0 with phosphoric acid, and the pH of the system can be adjusted to the range of 5.5-6.5 with hydrochloric acid.

[0037] In some other embodiments, the enzymatic method for preparing flavored rapeseed oil comprises: stir-frying fresh rapeseed at 120-200°C for 3-15 minutes, then squeezing the seed material, and filtering to obtain a strong flavored oil and cake. The cake and water are mixed at a mass ratio of 1:3-5 to prepare a mixed solution, the pH is adjusted to 7.8-8.5, and an appropriate amount of enzyme is added, such as one or more of 0.5-1.5% protease, 0.3-0.8% amylase, 0.5-1.5% saccharifying enzyme and 0.5-1.5% pectinase based on the mass of the cake, and after reacting for 5-12 hours, drying and concentrating are performed to obtain a dry concentrated solid, and the solid is reacted with 7-13 times the volume of refined rapeseed oil at 150-180°C for 30-60 minutes, cooled and separated, and the enzymatic flavored rapeseed oil can be obtained.

[0038] The flavored peanut oil and the flavored sesame oil can be prepared by the same or similar method.

[0039] The relative mass ratio of 2-methylbutanal and 3-methylbutanal in flavor oils and fats can be tested by the method described herein. For example, the mass spectrum response ratio of 2-methylbutanal and 3-methylbutanal can be tested by gas chromatography, and the relative mass ratio of the two can be obtained based on the mass spectrum response ratio. During the experiment, a pipette gun can be used to transfer 10-20 μl of sample oil into a small liner, and this small liner is placed in the liner of the gas chromatography injection port, and the sample is directly injected for analysis. Exemplary gas chromatography conditions are described below. Taking the ratio of the chromatographic peak peak area of ​​2-methylbutanal and 3-methylbutanal as the characterization result, the peak area A2s of 58 for 2-methylbutanal scanning ions and the peak area A3s of 58 for 3-methylbutanal scanning ions are calculated respectively. In addition, the peak area A2 of 58 for 2-methylbutanal standard scanning ions and the peak area A3 of 58 for 3-methylbutanal standard scanning ions are calculated respectively under the same chromatographic conditions. Then, the same mass of 2-methylbutanal standard and 3-methylbutanal standard are weighed and dissolved in the first-grade oil, and the relative content ratio is calculated by correction by the ratio of the peak area of ​​58 of the mass spectrometry scanning ion, wherein the correction factor r=A2*C3 / (A3*C2), wherein r is the correction factor of 2-methylbutanal and 3-methylbutanal, A2 is the peak area of ​​2-methylbutanal of known concentration, A3 is the peak area of ​​3-methylbutanal of known concentration, C2 is the concentration of 2-methylbutanal of known concentration, and C3 is the concentration of 3-methylbutanal of known concentration. Finally, the relative mass ratio m of 2-methylbutanal and 3-methylbutanal in the sample is calculated based on (A2s / A3s) / r, wherein A2s is the peak area of ​​2-methylbutanal in the sample, and A3s is the peak area of ​​3-methylbutanal in the sample.

[0040] According to the desired flavor, suitable flavor oils can be selected and mixed with base oil to obtain a blended oil with the desired flavor. When a flavor oil has the desired flavor, the flavor oil can be directly mixed with the base oil to obtain a flavored blended oil with the desired flavor. When the flavor of a flavor oil is not the desired flavor and needs to be adjusted by mixing two or more flavor oils to obtain the desired flavor, the amount ratio of each oil used for mixing can be calculated according to the relative mass ratio of 2-methylbutanal and 3-methylbutanal of each flavor oil and the desired flavor, and then mixed, so that a flavor oil mixture with the desired flavor can be prepared. The flavor oil mixture can be mixed with the base oil to prepare a flavored blended oil with the desired flavor. It should be understood that the amount ratio of the base oil and the flavor oil or the flavor oil mixture in the flavored blended oil can be determined according to the desired flavor intensity. In a preferred embodiment, in the flavored blended oil, the mass percentage content of the base oil is above 50%, such as 50 to 95%. In some embodiments, the flavor blending oil contains 5-50%, preferably 10-30%, of flavor oil and 50-95%, preferably 70-90% of base oil.

[0041] The flavored blended oil of the present invention can be prepared by conventional methods, for example, by mixing the base oil and the flavored oil in a suitable container. Preferably, the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the flavored blended oil of the present invention is ≥1.6, and has a natural original flavor, including roasted aroma, nutty aroma and / or oil fragrance. In some embodiments, the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the flavored blended oil of the present invention is less than 1.6, with sauce flavor and meat flavor as the main flavors.

[0042] The present invention also provides a method for identifying the flavor of fats and oils, wherein two compounds with similar properties are selected, the flavor characteristics of the flavor oil are determined according to their ratio, and the ratio of the flavor mixture is determined according to the ratio of the two compounds. More specifically, the two compounds are 2-methylbutanal and 3-methylbutanal. The method for identifying the flavor of fats and oils of the present invention comprises the step of obtaining the relative mass ratio of 2-methylbutanal and 3-methylbutanal in the fats and oils.

[0043] Since the flavored finished oil is obtained by diluting the flavored oil with the base oil, the content and types of flavor substances are very complicated in the same process and different processes. The present application selects the ratio of two volatile compounds with similar properties for determination to eliminate the influence caused by the same type of process conditions, storage time and formulation concentration. The identification method of the present invention directly uses the oil sampling method for direct analysis without any pretreatment operation, and compared with the traditional headspace, solid phase microextraction method is faster and has a higher response. The cold trap enrichment can effectively separate the chromatographic peak, while in the traditional SPME analysis method, the two compounds cannot be separated and the response is low ( Figure 2 ).

[0044] Preferably, in the identification method described in the present invention, the relative mass ratio of 2-methylbutanal and 3-methylbutanal in the oil is determined, and the relative mass ratio is positively correlated with the specific ion response intensity; wherein, if the relative mass ratio of the two is ≥1.6, the flavor of the oil is identified as a natural original flavor, including roasted aroma, nutty aroma and / or oil fragrance; wherein the relative mass ratio of the two is <1.6, the flavor of the oil is identified as mainly sauce flavor and meat flavor.

[0045] The content of 2-methylbutanal and 3-methylbutanal in oils and fats can be determined and their mass ratio can be calculated using the method described herein or a method known in the art.

[0046] The present invention also provides the use of 2-methylbutanal and 3-methylbutanal in preparing flavored blended oil and identifying the flavor of fats and oils. In one or more embodiments, the preparation includes the implementation of the flavored blended oil preparation method described in any embodiment of the present invention. In one or more embodiments, the identification includes the implementation of the identification method of the fat flavor described in any embodiment of the present invention.

[0047] The present invention will be described below in the form of specific examples. It should be understood that these examples are merely illustrative and are not intended to limit the scope of the present invention. The determination methods of 2-methylbutyraldehyde and 3-methylbutyraldehyde in the examples are as follows:

[0048] Experimental materials and consumables

[0049] Equipment: Gas chromatography-mass spectrometry instrument with programmed temperature injection port cooling hydrazine and pipette.

[0050] Experimental procedures

[0051] Use a pipette to transfer 10-20 μl of rapeseed oil sample into a small liner tube, place the small liner tube into the gas chromatography injection port liner tube, and directly inject and analyze.

[0052] Gas chromatography conditions

[0053] GC injection port conditions: septum purge flow rate: 5 mL / min, pre-desorption temperature: 40 °C, purge time: 1 s, carrier gas flow rate: 1 mL / min, heating rate: 1 °C / min, desorption temperature: 150 °C, desorption time: 140 s, desorption carrier gas flow rate: 1.5 mL / min.

[0054] Cold hydrazine conditions: trapping temperature: -40℃, trapping time: 3 min, desorption temperature: 250℃, desorption time: 1 min.

[0055] GC conditions: HP-FFAP capillary column (60 m × 0.25 mm × 0.25 μm); programmed temperature conditions: starting temperature 40 °C, hold for 3 min, increase to 80 °C at a rate of 5 °C / min, hold for 1 min, and increase to 180 °C at a rate of 20 °C / min; carrier gas is helium, flow rate 1.0 mL / min.

[0056] MS conditions were as follows: ion source temperature 230°C, quadrupole temperature 150°C, auxiliary heating zone temperature 260°C; ionization mode was electron impact (EI), electron energy 70 eV, selected ion acquisition mode was used, and mass scanning ion was 58.

[0057] Result calculation

[0058] Standard 2-methylbutyraldehyde and 3-methylbutyraldehyde were purchased and analyzed according to the chromatographic conditions. The retention times of the two compounds in the chromatogram were 9.519 min and 9.571 min, and the positive and negative deviations of the chromatographic peaks were 2 min. The peaks of different chromatographic columns were different, and the peak time of the standard was used as the standard. For different samples, the chromatographic peaks were integrated with the two compounds respectively. The results are as follows Figure 1 The ratio of the peak areas of the two chromatographic peaks was used as the characterization result, and the peak area of ​​the 2-methylbutyraldehyde scanning ion 58 was calculated as A2, and the peak area of ​​the 3-methylbutyraldehyde scanning ion 58 was calculated as A3.

[0059] The schematic diagram of the chromatographic peak integration of standard 2-methylbutyraldehyde and 3-methylbutyraldehyde is as follows Figure 1 As shown, the retention time of the two compounds in the chromatogram is 9.519 min and 9.571 min, and the positive and negative deviation of the chromatographic peak is 2 min. Weigh the same mass of 2-methylbutanal and 3-methylbutanal and dissolve them in the first-grade oil to calculate the relative content ratio by correcting the ratio of the peak area of ​​ion 58 scanned by mass spectrometry.

[0060] Calculate the correction factor of the two compounds r = A2 * C3 / (A3 * C2), the mass ratio of 2-methylbutanal / 3-methylbutanal in the sample is m = (A2s / A3s) / r, where:

[0061] r: correction factors for 2-methylbutanal and 3-methylbutanal;

[0062] A2: Peak area of ​​2-methylbutyraldehyde with known concentration;

[0063] A3: Peak area of ​​3-methylbutyraldehyde with known concentration;

[0064] C2: known concentration of 2-methylbutyraldehyde;

[0065] C3: known concentration of 3-methylbutyraldehyde;

[0066] A2s: peak area of ​​2-methylbutyraldehyde in the actual sample;

[0067] A3s: peak area of ​​3-methylbutyraldehyde in the actual sample;

[0068] m: mass ratio of 2-methylbutanal / 3-methylbutanal in the sample.

[0069] Unless otherwise specified, other methods and materials used herein are conventional methods and materials in the art, and each material can be obtained from commercial sources.

[0070] Example 1

[0071] Select the flavor oils shown in Table 1, use a pipette to transfer 10-20 μl of the sample oil into a small liner, put the small liner into the liner of the gas chromatography injection port, and directly inject and analyze using the above-mentioned gas chromatography conditions.

[0072] Sensory flavor evaluation: 22 people were selected to conduct sensory evaluation of the oils to judge the main flavor attributes and characteristics of the flavored oils based on their overall feeling.

[0073] The evaluation results are shown in Table 1 below.

[0074] Table 1

[0075]

[0076] The above types of different flavor oils were selected and added to the batching tank in the proportions shown in Table 2 below, the temperature was maintained at 20°C-40°C, and the mixture was stirred at a speed of 50 r / min for 15-30 min. The flavor blended oil was filtered and filled to obtain the finished product, i.e., composition 1-8. The relative mass ratios of 2-methylbutanal and 3-methylbutanal in each of the compositions 1-8 were detected and calculated according to the method described above, and the sensory flavor was evaluated. The results are shown in Tables 2 and 3 below.

[0077] Table 2

[0078]

[0079] Table 3

[0080]

[0081] The results show that by using this method to adjust the ratio of 2-methylbutanal and 3-methylbutanal in oils and fats, oils and fats with different flavors can be obtained. When the relative mass ratio of 2-methylbutanal and 3-methylbutanal is greater than or equal to 1.6, the oil and fat has the characteristics of natural original flavor oil; when the relative mass ratio of 2-methylbutanal and 3-methylbutanal is less than 1.6, the flavor has the characteristics of sauce aroma and meat aroma, and the flavor characteristics become less soft as the ratio decreases. Therefore, adjusting the ratio of 2-methylbutanal and 3-methylbutanal in oils and fats can control the flavor characteristics of oils and fats.

[0082] Example 2

[0083] 100 g of fresh rapeseed seed cake was added to 400 mL of tap water, heated and stirred at 50°C, the pH was adjusted to 8.5 with phosphate, 0.5% protease by weight of the cake was added, stirring was continued and the pH was adjusted to 8.5, after reacting for 8 hours, the pH was adjusted to 6.0 with dilute hydrochloric acid, 1% protease, 0.6% amylase, 1% saccharifying enzyme and 1% pectinase by weight of the cake were added, reacted at 50°C, stirring was continued and the pH was adjusted to 6.0, after reacting for 8 hours, dried and concentrated to obtain dry concentrated solids. The dry concentrated solids and the fresh cake of the seed material were added to the batching tank in a certain ratio (1:10) for mixing, the temperature was maintained at 20°C-40°C, and stirred at a speed of 50r / min for 30 minutes, and 10 times the volume of the seed material refined oil was added into the reactor, reacted at 170°C for 45 minutes, and the flavored rapeseed oil was obtained after cooling and separation.

[0084] The same method is adopted, but the fresh seed cake is from peanuts, and the refined oil is refined peanut oil, so as to prepare flavored peanut oil.

[0085] The same method is adopted, but the fresh seed cake is from sesame, and the refined oil is refined sesame oil, so as to prepare the flavored sesame oil.

[0086] The relative mass ratio of 2-methylbutanal to 3-methylbutanal in flavored rapeseed oil, flavored peanut oil and flavored sesame oil was detected by the aforementioned method, and a sensory evaluation was performed. The results are shown in Table 4.

[0087] Table 4

[0088]

[0089] Example 3

[0090] The fresh rapeseed material is cleaned and stir-fried in a heating furnace at a temperature of 120-200°C for 3-15 minutes. After stir-frying, the seed material is pressed and filtered to obtain a strong-flavored oil and cake. The cake and water are mixed in a mass ratio of 1:3-5 to prepare a mixed solution, the pH is adjusted to 8.0 with phosphate, 1% protease, 0.6% amylase, 1% saccharifying enzyme and 1% pectinase are added), and then dried and concentrated after reacting for 8 hours. The dried and concentrated solids are mixed, and 10 times the volume of refined rapeseed oil is added into the reactor to react at 170°C for 45 minutes. After cooling and separation, the enzymatic rapeseed oil is obtained.

[0091] The enzymatic rapeseed oil, refined rapeseed oil and the fragrant rapeseed oil obtained by the traditional pressing process were mixed according to the weight percentages shown in Table 5 to obtain a mixed oil. The relative mass ratio of 2-methylbutanal and 3-methylbutanal was detected according to the aforementioned analytical method and sensory evaluation was performed, and the results are shown in Table 5.

[0092] Table 5

[0093]

Claims

1. A method for identifying the flavor of fat, characterized in that the fat contains 2-methylbutanal and 3-methylbutanal; the method comprises: obtaining the relative mass ratio of 2-methylbutanal and 3-methylbutanal in the fat and identifying the flavor of the fat based on the relative mass ratio; Among them, the relative mass ratio of 2-methylbutyraldehyde to 3-methylbutyraldehyde in oils and fats is ≥ If the relative mass ratio is greater than 1.6, the flavor of the oil is identified as natural and original; if the relative mass ratio is less than 1.6, the flavor of the oil is identified as mainly sauce and meat flavor.

2. The method according to claim 1, characterized in that The oil is flavor oil or flavor blended oil containing flavor oil and base oil.

3. The method according to claim 2, characterized in that The flavored oil is selected from one or more of flavored rapeseed oil, flavored peanut oil and flavored sesame oil; The base oil is a vegetable oil whose flavor needs to be changed, including a vegetable oil without any flavor and a vegetable oil with a certain flavor but whose flavor needs to be improved or changed.

4. The method according to claim 3, characterized in that The base oil is a natural vegetable oil, a modified product thereof after ester exchange, hydrogenation and / or fractionation treatment, or any mixture of the natural vegetable oil and the modified product.

5. The method according to claim 4, characterized in that The natural vegetable oil is selected from the group consisting of rice oil, sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, almond oil, apricot kernel oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter and algae oil, or any mixture of any two or more thereof.

6. A method for preparing a flavored blended oil containing flavored fat and base oil and having a desired flavor, characterized in that: The method comprises: (1) obtaining a relative mass ratio of 2-methylbutanal to 3-methylbutanal in a flavor oil; the oil contains 2-methylbutanal and 3-methylbutanal; (2) determining the type of flavor of the flavor oil used for blending; wherein, if the flavor of a certain flavor oil is detected to be the flavor of the desired flavor blending oil, then determining the flavor oil in the flavor blending oil to be the flavor oil; if none of the detected flavor oils has the flavor of the desired flavor blending oil, then determining the dosage ratio of the two or more flavor oils based on the desired flavor and the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the two or more flavor oils; the relationship between the relative mass ratio and the flavor is: if the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the oil is ≥1.6, then the flavor of the oil is identified as natural original flavor; if the relative mass ratio is <1.6, then the flavor of the oil is identified as mainly having sauce flavor and meat flavor; (3) According to the determination result of step (2), the flavor oil and the base oil are mixed to prepare a flavored blended oil with a desired flavor; wherein the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the flavored blended oil is ≥1.6, and the flavored blended oil has a natural original flavor; the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the flavored blended oil is less than 1.6, and the flavored blended oil has a main sauce flavor and meat flavor.

7. The method according to claim 6, characterized in that The flavored oil is selected from one or more of flavored rapeseed oil, flavored peanut oil and flavored sesame oil; The base oil is a vegetable oil whose flavor needs to be changed, including a vegetable oil without any flavor and a vegetable oil with a certain flavor but whose flavor needs to be improved or changed.

8. The method according to claim 7, characterized in that The base oil is a natural vegetable oil, a modified product thereof after ester exchange, hydrogenation and / or fractionation treatment, or any mixture of the natural vegetable oil and the modified product.

9. The method according to claim 8, characterized in that The natural vegetable oil is selected from the group consisting of rice oil, sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, almond oil, apricot kernel oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter and algae oil, or any mixture of any two or more thereof.

10. The method according to claim 6, characterized in that The flavor blended oil contains 5-50% of flavor oil and 50-95% of base oil.

11. The method according to claim 10, characterized in that The flavor blended oil contains 10-30% of flavor oil.

12. The method according to claim 11, characterized in that The flavor blending oil contains 70-90% of base oil.

13. Application of 2-methylbutyraldehyde and 3-methylbutyraldehyde in the preparation of flavor blending oil; wherein, The flavor blended oil contains 2-methylbutyraldehyde and 3-methylbutyraldehyde; the relative mass ratio of 2-methylbutyraldehyde to 3-methylbutyraldehyde in the flavor blended oil is ≥ 1.6, with natural original flavor, the relative mass ratio of 2-methylbutanal to 3-methylbutanal in the flavor blending oil is below 1.6, with main flavors of sauce and meat.

14. The use according to claim 13, characterized in that The preparation is carried out by the method according to any one of claims 6 to 12.

15. Application of 2-methylbutyraldehyde and 3-methylbutyraldehyde in identifying oil flavor; among them, The oil contains 2-methylbutyraldehyde and 3-methylbutyraldehyde; the relative mass ratio of 2-methylbutyraldehyde to 3-methylbutyraldehyde in the oil is ≥ If the relative mass ratio is greater than 1.6, the flavor of the oil is identified as natural and original; if the relative mass ratio is less than 1.6, the flavor of the oil is identified as mainly sauce and meat flavor.

16. The use according to claim 15, characterized in that The identification is performed using the method described in any one of claims 1 to 5.

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