Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting

文献类型： 外文期刊

第一作者： Yuan, Binhong

作者： Yuan, Binhong;Wei, Xiaoyan;Yang, Yini;Zhou, Qi

作者机构：

关键词： Flaxseed oil; Roasting process; Lipidomics; UPLC-Q-TOF-MS; Key aroma; GC-MS-O

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 490 卷

页码：

收录情况： SCI

摘要： The lipid profile of flaxseed, particularly in relation to flavor generation in hot-pressed oils, has not been widely reported. Therefore, this study aimed to establish correlations between identified lipid markers and key aroma compounds to investigate potential lipid precursors of flaxseed oil (FSO) flavors. In total, 94 volatile compounds were detected using headspace solid-phase microextraction gas chromatography-mass spectrometry and sniffing technology. These flavor compounds increased from 3483.8 mu g/kg (0 min) to 83,814.5 mu g/kg (30 min). Nine odor-active compounds were selected based on odor activity value. Furthermore, 358 lipid molecules were identified using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry, of which 139 were selected as lipid markers. Correlation analysis revealed significant correlations between the nine flavor markers and the levels of glycerophosphatides and glycerol lipids. Notably, 2-methylpropanal, 2-methylbutanal, and 2,5-dimethylpyrazine exhibited the same trends, consistent with precursors in the lipid degradation pathway. These results help elucidate the metabolic pathways involved in FSO flavor.

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