Variation analysis on sensory quality of different commercially available flaxseed flours

YU Xiao; LI Sheng; YANG Fan; ZHANG Chen; CHEN Ya-shu; ZHOU Qi; DENG Qian-chun; ZHU Ying-ying; WANG Hou-yin

doi:10.19802/j.issn.1007-9084.2025220

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Variation analysis on sensory quality of different commercially available flaxseed flours

更新时间：2026-11-03

- Variation analysis on sensory quality of different commercially available flaxseed flours
- Chinese Journal of Oil Crop Sciences Vol. 48, Issue 5, Pages: 248-258(2026)
- 作者机构：
  
  1.郑州轻工业大学食品与生物工程学院，冷链食品加工与安全控制教育部重点实验室，河南郑州，450001
  2.中国农业科学院油料作物研究所油料脂质化学与营养湖北省重点实验室，湖北武汉，430062
  3.中国标准化研究院食品与农业标准化研究所，北京，100091
- 作者简介：
- 基金信息：
- DOI：10.19802/j.issn.1007-9084.2025220
  CLC： TS202.1
- Received：13 October 2025，
  
  Published：25 October 2026
- 稿件说明：
移动端阅览
禹晓,李升,杨帆等.不同市售亚麻籽粉感官品质特征差异分析[J].中国油料作物学报,2026,48(05):248-258.

YU Xiao,LI Sheng,YANG Fan,et al.Variation analysis on sensory quality of different commercially available flaxseed flours[J].Chinese Journal of Oil Crop Sciences,2026,48(05):248-258.
禹晓,李升,杨帆等.不同市售亚麻籽粉感官品质特征差异分析[J].中国油料作物学报,2026,48(05):248-258. DOI： 10.19802/j.issn.1007-9084.2025220.

YU Xiao,LI Sheng,YANG Fan,et al.Variation analysis on sensory quality of different commercially available flaxseed flours[J].Chinese Journal of Oil Crop Sciences,2026,48(05):248-258. DOI： 10.19802/j.issn.1007-9084.2025220.

摘要

为了给亚麻籽粉感官评价体系构建、质量控制与品质提升和标准化生产提供参考，本研究比较分析了20种市售亚麻籽粉的感官品质特性，重点梳理了原料品种和熟化方式对亚麻籽粉颗粒尺寸、微观形态、香气属性、口感滋味以及表面属性的影响。结果表明，20种市售亚麻籽粉的粒径主要分布在0.20~0.45 mm，仅在颗粒尺寸较大且未结块样品中观察到完整的胚子叶细胞腔室结构，以及少量近球形蛋白体，但油脂体均已发生塌陷。多数亚麻籽粉呈现出“烤香”、“油脂味”香气属性和“鼻后香气浓郁程度”，“酥脆性”、“沙粒感”、“黏牙性”口感属性，但部分样品呈现较强“海苔味”和“生青味”，以及“哈喇味”和“生核桃皮味”。大部分亚麻籽粉“光泽性”良好，颗粒大小和均匀性差异明显，少数样品“表面松散性”较差，出现结块现象。主成分分析和聚类分析将市售亚麻籽粉基于口感滋味、香气和表面属性差异进行分类。其中，采用低温烘焙工艺的亚麻籽粉“鼻后香气浓郁程度”和“酥脆性”较好，但部分样品“哈喇味”、“生青味”、“生核桃皮味”和“异味程度”较强，“光泽性”好、“表面松散程度”较强；微波熟制亚麻籽粉感官品质稳定，未呈现明显“哈喇味”、“生青味”等不良气味；高温炒制亚麻籽粉的“黏牙性、“均匀性”较强。总之，通过筛选原料品种、调整熟制方式和关键参数，有望提升亚麻籽粉“烤香”、“酥脆性”，减少“哈喇味”、“沙粒感”和“黏牙性”等不良口感。

Abstract

To provide references for construction of sensory evaluation system

and also for quality control and improvement and standardized production of flaxseed flours

this study comparatively analyzed the sensory quality properties of 20 commercially available flaxseed flours

focusing on exploring the effects of raw material varieties and maturation processing on particle size

microstructure

aroma profile

taste and mouthfeel

as well as surface properties. Results showed that particle sizes of the samples mainly ranged from 0.20 to 0.45 mm. Only in the samples with large particle sizes without lumps were complete embryo cotyledon cell cavity structures observed

along with a small number of nearly spherical proteomes

but the lipid bodies had all collapsed. Most flaxseed flours displayed "roasted fragrance" and "oily flavor"

as well as the taste attributes of "postnasal aroma"

"crispiness"

"sandy texture" and "stickiness". However

some samples showed strong "seaweed flavor"

"raw green flavor"

"rancid flavor" and "raw walnut peel flavor". Most flaxseed flours possessed well "luster"

but displayed apparent differences in particle size and uniformity

and some samples showed lumps with poor "surface looseness". Principal component analysis and cluster analysis classified different commercially available flaxseed flours based on differences in taste

flavor

aroma and surface attributes. Among them

low-temperature baking produced flaxseed flours with off-flavors

such as "rancid flavor"

while low-temperature baking formulated flaxseed flours with "raw green flavor"

"raw walnut peel flavor" and stronger "stickiness". Microwave-roasting produced flaxseed flours with stable sensory quality without obvious off-flavors of "rancid flavor" or "raw green flavor". High-temperature baking makes flours have stronger "stickiness" and "uniformity" features. In conclusion

"roasted aroma" and "crispness" of flaxseed flours could be enhanced by screening flaxseed materials

adjusting key parameters of maturation process

while the unpleasant flavors and textures

such as "rancid flavor"

"sandy texture" and "sticky texture" could be also reduced.

关键词

Keywords

references

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