大豆油挥发性风味物质研究进展

Advances in the Study of Volatile Flavor Substances in Soybean Oil

摘要

食用油是人类生活中不可或缺的资源，它能为人体提供能量和必需脂肪酸，其中大豆油作为我国北方居民生活中最主要的食用油，因富含人体必需脂肪酸（亚油酸、亚麻酸）和独特的挥发性风味物质深受人们的青睐。挥发性风味物质是影响大豆油品质与消费者接受度的关键因素，本文从分子感官科学视角，系统梳理大豆油挥发性风味物质的提取、检测方法，以及醛类、醇类、酮类、酸类、酯类、萜烯类、杂环类（呋喃和吡嗪）和烃类等主要成分的组成与呈香特征。同时，总结了风味物质的影响因素，以及加工储藏过程中其关键形成途径，包括β-氧化、支链氨基酸降解、苯丙氨酸降解、美拉德反应、脂氧合酶（LOX）反应、糖与蛋白质热解及维生素降解，为从风味导向角度改善大豆油挥发性风味物质、调控并提升其品质提供理论支撑。

Abstract

Edible oil is indispensable in human life，which provides energy and essential fatty acids for the human body． Among them，soybean oil，the most important edible oil in the daily life of residents in northern China，is deeply favored by people due to its richness of essential fatty acids（linoleic acid，linolenic acid）and unique volatile flavor substances． Volatile flavor substances are a key factor affecting the quality of soybean oil and consumer acceptance．From the perspective of molecular sensory science，this paper systematically summarizes the extraction and detection methods of volatile flavor substances in soybean oil，as well as the composition and aroma characteristics of major components such as aldehydes，alcohols，ketones，acids，esters，terpenes，heterocycles（furans and pyrazines），and hydrocarbons．Meanwhile，it also summarizes the influencing factors of these flavor substances and their key formation pathways during processing and storage—including β-oxidation，branched-chain amino acid degradation，phenylalanine degradation，Maillard reaction，lipoxygenase （LOX）reaction，sugar and protein pyrolysis，and vitamin degradation．This study provides theoretical support for improving the volatile flavor substances of soybean oil and controlling and enhancing its quality from a flavor-oriented perspective．

关键词

大豆油 / 挥发性风味物质 / 关键香气 / 形成途径 / 影响因素

Key words

soybean oil / volatile flavor substances / key aromas / formation pathways / influential factors

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基金资助

兵团自然科学基金—基础研究项目(2024DA026)

兵团第七师胡杨河市科技计划项目(2025C09)

新疆农垦科学院青年科技项目(2024YJQN08)

新疆农垦科学院青年科技项目(2025YJQN09)

新疆农垦科学院农业科技创新工程项目(NCG202301)