Identification of potential aroma indicators in light and strong intensity flaxseed oil by molecular sensory science technology

文献类型： 外文期刊

第一作者： Yuan, Binhong

作者： Yuan, Binhong;Zheng, Chang;Yue, Yang;Zhou, Qi;Yuan, Binhong;Zhou, Qi

作者机构：

关键词： Sensory intensity; Flaxseed oil; Aroma dilution analysis; Odor activity values; Aroma recombination and omission; Key aroma compounds

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 140 卷

页码：

收录情况： SCI

摘要： Flaxseed oil (FSO) can be categorized into different varieties with light and strong intensity profiles, however, the potential aroma indicators have remained unknown. In this study, a total of 48 volatile compounds in WX-2 and BX-3 FSOs were identified using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). These 48 volatiles contributed to the aroma, with their flavor dilution factors (FDs) ranging from 1 to 512. Sixteen compounds with FD values greater than or equal to 16 were selected, and their odor activity values were determined using the external standard method. The total content of volatile compounds in the two varieties differed significantly, with WX-2 at 2.65 mg/kg and BX-3 at 10.9 mg/kg. Potential flavor indicators were confirmed through recombination and omission experiments, which identified 2-methylbutanal and methanethiol as indicators for the light variety, and 2-ethyl-5-methylpyrazine, (E)-2-penten-1-ol, and 1-penten-3-one as indicators for the strong variety.

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