Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Sun, Xuelian; Wan, Yilai; Han, Jiajia; Liu, Wenyu; Wei, Changqing

doi:10.1007/s12161-023-02467-8

Cited by 10 publications

(3 citation statements)

References 39 publications

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“…Sample treatment: Oil of 2 mL was placed into a 20 mL headspace vial and incubated at 80 • C for 15 min before sample injection. Sample analysis was determined based on a previously optimized method in our laboratory (Sun et al, 2023). After incubation, 500 µL of FSO was automatically injected into the injector (85 • C) and driven into an MXT-5 capillary column (15 m × 0.53 mm × 1 µm).…”

Section: Hs-gc-ims Analysismentioning

confidence: 99%

Effects of different extraction methods on volatile profiles of flaxseed oils

Sun,

Wan,

Liu

et al. 2023

Journal of Food Science

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To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [Linum usitatissimum (L.)], then applied the headspace–gas chromatography–ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent‐extracted FSO, cold‐pressed FSO, and hot‐pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent‐extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold‐pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot‐pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold‐pressed FSO and hot‐pressed FSO had similar volatile profiles, and they were different from solvent‐extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions.Practical ApplicationPractical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high‐quality FSO.

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Section: Hs-gc-ims Analysismentioning

confidence: 99%

Effects of different extraction methods on volatile profiles of flaxseed oils

Sun,

Wan,

Liu

et al. 2023

Journal of Food Science

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“…These compounds, including alcohols, aldehydes, ketones, esters, furans and other compounds, play an important role in consumer choice (Kalua et al, 2007;Hu et al, 2014;Lioupi et al, 2022;Jia et al, 2024). Differences in cultivars, climatic environments, soil composition and extraction processes result in different overall flavours presented by edible plant oils, and therefore, many researchers have used volatile components as geographic and botanical markers for the classification of plant oils (Liu et al, 2016;Contreras et al, 2019;Othman et al, 2019;Sun et al, 2023). Camellia oil has a specific volatile composition that distinguishes it from other common edible oils, consisting mainly of chemical components such as pyrroles, pyrazines, pyridines, and furans, which can be used as markers of camellia oil (Zhang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry

Zheng,

Zhang,

et al. 2024

Int J of Food Sci Tech

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SummaryThe nutritional value of Hainan camellia oil is incomparable to other places, and Hainan camellia oil is expensive, so unscrupulous businessmen often mix other edible oils into them for illegal profit. This study detected the changes of volatile components in Hainan camellia oil adulterated with five edible oils (peanut, soybean, corn, rapeseed, and sunflower oils) using comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass spectrometry (HS‐SPME‐GC × GC‐Q‐TOFMS). The principal component analysis (PCA) score plot showed that pure Hainan camellia oil (PHCO) and Hainan camellia oil samples were adulterated with other edible oils clearly to identify the adulteration separated from each other. The adulteration of PHCO could be accurately predicted using the developed PCA and OPLS‐DA models for concentrations as low as 5%. More importantly, several potential markers were found to identify the impersonate PHCO. Therefore, the volatile compound determination based on HS‐SPME‐GC × GC‐Q‐TOFMS proved to be an effective method for detecting adulteration of other edible oils in PHCO.

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“…HS-GC-IMS is tted with an automated HS injector, which is capable of analyzing volatile compounds from both liquid and solid samples without any prior preparation . Bene ting from the contrasting mobility of gas phase ions in an unchanging electric eld, IMS is an advantageous analytical technique with a brief incubation period, accelerated analytical time, and heightened sensitivity (He et al, 2022;Sun et al, 2023). Besides, compared to GC-MS, GC-IMS offers a lower detection limit, remarkable sensitivity, and ease of use, making it a great choice for detecting avor compounds at room temperature and ambient pressure (Song et al, 2023;Zhu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Wang,

Liu,

Cheng

et al. 2024

Preprint

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The flavor of Baijiu is not only determined by the individual flavors of the compounds but also by the combination of them. The exploration of the interaction effects between flavor compounds remains in the nascent stages. In this study, a method based on headspace-gas chromatography-ion mobility spectrometry has been proposed to swiftly elucidate the interactions among flavor compounds in Baijiu. To optimize the critical factors influencing headspace generation, namely, incubation time, sample quantity, injection volume, and alcohol content, we employ a Box-Behnken design integrated with Response Surface Methodology. Model solutions were created with 13 common flavor compounds typically found in Baijiu and varying concentrations of lactic acid, allowing researchers to evaluate the intensity of the interaction between lactic acid and these compounds by comparing the concentration of flavor compounds in the presence of different levels of lactic acid. The findings revealed that lactic acid had a strong correlation with the majority of the flavor compounds, and the disparities among the model solutions with flavor compounds augmented as the lactic acid content rose. This research presents a novel analytical approach, offering rapid insights into the correlation between flavor components in Baijiu and other complex food matrices.

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Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Cited by 10 publications

References 39 publications

Effects of different extraction methods on volatile profiles of flaxseed oils

Effects of different extraction methods on volatile profiles of flaxseed oils

Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

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