Work

Unlocking key odor-active compounds in cold-pressed, roasted, microwaved and steam-exploded flaxseed oils using a sensomics approach

Year: 2025

Type: article

Abstract: ABSTRACT Currently, roasting and microwaving are the main methods used for fragrant flaxseed oils; however, the effect of steam explosion on the odorants in flaxseed oils remains unclear. Herein, 99 odorants were identified in cold-pressed flaxseed oil (CPFO), roasted flaxseed oil (RFO), microwaved flaxseed oil (MFO) and steam-exploded flaxseed oil (SEFO). Total 58 odor compounds were detected with flavor dilution (FD) factors ranged from 1 to 729. Compared with CPFO, abundant heterocyclic compounds were formed in RFO, MFO and SEFO. Heterocyclic compounds are more concentrated in SEFO-1.2 MPa than in SEFO-0.8 MPa. CPFO demonstrated distinct grassy and slightly nutty and pungency smell. RFO and MFO exhibited distinct roasted and slightly fishy and pungent odor. SEFO-0.8 MPa exhibited an excellent roasted odor, while SEFO-1.2 MPa presented strong roasted odor and burned odor. Thus, this study offers novel insights into the feasibility of steam explosion as an alternative in the processing of fragrant flaxseed oils.

Source: LWT

DOI: 10.1016/j.lwt.2025.118347

Authors: Gaiwen Yu, Xiao Jia

Institutions: Wuhan Polytechnic University, Huazhong Agricultural University, Henan University of Technology

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funder: Huazhong Agricultural University