講座題目：油菜籽的微波預處理技術對菜籽油風味的調控研究 

報 告 人：張雯文

報告時間：2024年3月28日（周四）14:00

報告地點：5B-212

主辦單位：西華大學食品與生物工程學院 

報告人簡介：

張雯文，女，博士，講師。畢業于澳大利亞麥考瑞大學，主要從事糧食與油脂、蛋白質領域的食品深加工、品控技術、安全與營養及貯藏方面的研究工作。發表SCI論文多篇，授權發明專利2項。

內容簡介：

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.