| Title: | Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting |
| Author(s): | Yin WT; Shi R; Li SJ; Ma XT; Wang XD; Wang AN; |
| Address: | "College of Food Science and Technology, Henan University of Technology, Zhengzhou, China. Institute of Special Oilseed Processing and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction. Odorants were characterized by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. The cold-pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty-six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1-1857) in the cold-pressed sunflower oil included alpha-pinene (11,145 microg/kg), beta-pinene (4068 microg/kg), linalool (56 microg/kg), hexanal (541 microg/kg), octanal (125 microg/kg), alpha-phellandrene (36 microg/kg), and (E)-2-octenal (69 microg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1-884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2- and 3-methylbutanal (6726 and 714 microg/kg), 2,6-dimethylpyrazine (2329 microg/kg), 2,5-dimethylpyrazine (12,228 microg/kg), 2,3-dimethylpyrazine (238 microg/kg), 2,3-pentanedione (1456 microg/kg), 2-pentylfuran (1332 microg/kg), 2,3-dimethyl-5-ethylpyrazine (213 microg/kg), and 1-pentanol (693 microg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. PRACTICAL APPLICATION: The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma-active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization" |
| Keywords: | *Helianthus Odorants Oils Olfactometry Sunflower Oil *Volatile Organic Compounds gas chromatography-olfactometry-mass spectrometry molecular sensory science odor odor active value oil processing; |
| Notes: | "MedlineYin, Wen-Ting Shi, Rui Li, Shi-Jia Ma, Xue-Ting Wang, Xue-de Wang, An-Na eng 2022/01/21 J Food Sci. 2022 Feb; 87(2):699-713. doi: 10.1111/1750-3841.16044. Epub 2022 Jan 19" |
