Yin, Wen-ting published the artcileChanges in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is sunflower oil seed roasting aromatic compound sensory property olfactometry; gas chromatography-olfactometry-mass spectrometry; molecular sensory science; odor; odor active value; oil processing.
This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor anal. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction Odorants were characterized by gas chromatog.-olfactometry-mass spectrometry and aroma extract dilution anal. The cold-pressed and roasted sunflower oils contained 13 and 50 odorants, resp., 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 α-pinene (11,145 μg/kg), β-pinene (4068 μg/kg), linalool (56 μg/kg), hexanal (541 μg/kg), octanal (125 μg/kg), α-phellandrene (36 μg/kg), and (E)-2-octenal (69 μg/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 μg/kg), 2,6-dimethylpyrazine (2329 μg/kg), 2,5-dimethylpyrazine (12,228 μg/kg), 2,3-dimethylpyrazine (238 μg/kg), 2,3-pentanedione (1456 μg/kg), 2-pentylfuran (1332 μg/kg), 2,3-dimethyl-5-ethylpyrazine (213 μg/kg), and 1-pentanol (693 μg/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 mols. of sunflower oils. 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 mol. 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.
Journal of Food Science published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.