Aroma characteristics of flaxseed milk via GC-MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties

文献类型： 外文期刊

第一作者： Yue, Yang

作者： Yue, Yang;Wang, Chao;Yue, Yang;Chen, Yashu;Zheng, Mingming;Zhang, Yi;Deng, Qianchun;Zhou, Qi

作者机构：

关键词： Flaxseed milk; Stabilities; Sensory analysis; Stir bar sorptive extraction; Key aroma-active compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 432 卷

页码：

收录情况： SCI

摘要： Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), gamma-nonanolactone and gamma-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.

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