Work

Characterization of Key Odorants in Hemp Seed Oil Extracted from the Hemp Seeds Roasted Under Various Conditions

Year: 2025

Type: article

Abstract: Hemp seed oil is nutritious. Besides cannabinoids, it has a higher Omega-3 fatty acid content, making it an ideal and healthy edible oil. Roasting is a key factor affecting the flavor of hemp seed oil. In this study, solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC-O-MS) was used to analyze the volatile compounds of hemp seed oil after the hemp seeds were roasted at different temperatures (120 °C, 140 °C, 160 °C, 180 °C). α-pinene, (1S)-(1)-β-pinene, myrcene, and (E)-β-ocimene, which are typical odorants for herbs and fresh flavors, had an active odor value (OAV) ≥ 1. The sweet, nutty, and toasty flavors became more pronounced as the temperature increased. 2-pentylfuran provided the caramel flavor, and 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-5-methylpyrazine provided the toasty flavor. The combination of sensory evaluation and data analysis was effective in differentiating the odors of hemp seed oil extracted at different temperatures. Reconstitution and deletion experiments showed that these odorants could mimic the overall aroma profile. This article provides a theoretical basis for the effect of over-roasting on the flavor of hemp seed oil.

Source: Processes

DOI: 10.3390/pr13020530

Authors: Yuchen Bai, Ningke You, Hongyu Tian, Xuebing Zhao

Institutions: Beijing Technology and Business University, Tsinghua University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $2,896

Funder: National Natural Science Foundation of China