Abstract
The variations in flavor compounds of flaxseed oil (FSO) processed under different roasting conditions were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). A total of 81 typical target compounds were identified, including 27 aldehydes, 16 ketones, 14 alcohols, 9 heterocycles, 6 esters, 5 acids, 3 hydrocarbons, and one sulfur compound (dimethyl disulfide). After roasting process at 120 °C, 2-propanol, methylpropanal, (E)-2-pentenal, (E)-2-hexenal, and 1-hexanol were the major volatile components, while furfural, 3-(methylthio)propanal, 2-pentanone, 2-heptanone, and 2-ethyl-6-methylpyrazine were the predominant compounds of hot-pressed FSO roasting at 180 °C; (E,E)-2,4-nonadienal, (E)-2-nonenal, propanal, 1-octen-3-one, methyl salicylate, propyl hexanoate, ethyl propanoate-M, and ethyl hexanoate were the main volatile compounds at 240 °C. Additionally, the results of PCA and the Euclidean distance showed the similarity of FSO and its flavor compounds under different roasting conditions. This method could be helpful for the quick and thorough analysis of volatile compounds in FSO.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.
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This work was supported by the National Natural Science Foundation of China (31760434).
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Xuelian Sun and Changqing Wei contributed to the conception of the study.
Xuelian Sun and Jiajia Han performed the experiment.
Xuelian Sun contributed significantly to analysis and manuscript preparation.
Xuelian Sun and Yilai Wan performed the data analyses and wrote the manuscript.
Changqing Wei and Wenyu Liu helped perform the analysis with constructive discussions.
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Xuelian Sun declares that she has no conflict of interest. Yilai Wan declares that he has no conflict of interest. Jiajia Han declares that she has no conflict of interest. Wenyu Liu declares that she has no conflict of interest. Changqing Wei declares that he has no conflict of interest.
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Highlights
Fingerprint of hot-pressed flaxseed oil was established by HS-GC-IMS combined with PCA.
Differences of flavor compounds in different roasting flaxseed oils were analyzed.
Most of volatile compounds increased first and then decreased during roasting.
Markers for roasting flaxseed oil at different temperatures have been identified.
Volatile compounds detected below 240 °C are much abundant than those above 240 °C.
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Sun, X., Wan, Y., Han, J. et al. Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Food Anal. Methods 16, 888–899 (2023). https://doi.org/10.1007/s12161-023-02467-8
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DOI: https://doi.org/10.1007/s12161-023-02467-8