Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China. Issue 2 (27th December 2019)

• Record Type: Journal Article
• Authors: Wang, Lin; Chen, Zhuo; Han, Bo; Wu, Wenxia; Zhao, Qiaoling; Wei, Changqing; Liu, Wenyu
• Is Part Of: Food science & nutrition. Volume 8:Issue 2(2020)
• Page Start: 903
• Page End: 914
• Publication Date: 2019-12-27
• Subjects: headspace solid‐phase micro‐extraction gas chromatography coupled with mass spectrometry -- principal component analysis -- relative odor activity value -- safflower seed oil; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1369
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid‐phase micro‐extraction gas chromatography coupled with mass spectrometry (HS‐SPME‐GC‐MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n‐pentanal, and heptanal were newly identified in SSO as aroma‐active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)‐6‐nonenal, and (E)‐2, 4‐decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC‐1) and the second principal component (PC‐2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation. Abstract : Headspace solid‐phase micro‐extraction gas chromatography coupled with mass spectrometry combined with relative odor activity value (ROAV) and sensory analysis to study the cultivated varieties' contribution in flavor character of safflower seed oil. Four compounds including isoamyl alcohol, caproic acid, n‐pentanal, and heptanal were newly identified, and 16 compounds were selected to evaluate contributions of single compounds to the overall odor (ROAV > 1). PCA revealed a clear discrimination.