Keywords

Flaxseed Oil, Headspace-Solid-Phase Microextraction, Hot Pressing, Cold Pressing, Aroma Components, Gas Chromatography-Mass Spectrometry-Smell Technology

Abstract

Taking flaxseed oil with different processing techniques in Zhangjiakou, Hebei Province as the research object, headspace-solid-phase microextraction method was used to extract and separate the aroma components of flaxseed oil, and gas chromatography-mass spectrometry was used to analyze the hot-pressed flaxseed oil. and the volatile composition of cold-pressed flaxseed oil, and combined gas chromatography-olfactory technology to analyze the key aroma components of flaxseed oil with two different processing techniques. A total of 16 kinds of characteristic aroma components of hot-pressed linseed oil were detected, including 7 kinds of aldehydes, 4 kinds of heterocycles, 3 kinds of alcohols, 1 kind of acids, and 1 kind of esters. A total of 14 kinds of characteristic aroma components were identified in cold-pressed flaxseed oil, including 6 kinds of aldehydes, 4 kinds of alcohols, 3 kinds of acids, and 1 kind of esters. Cold-pressed flaxseed oil and hot-pressed flaxseed oil There are 7 kinds of aroma components in seed oil. 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and (E)-2-hexenal are the unique aroma components of hot-pressed linseed oil and are important for its roasted aroma and grease smell. Source; Acetic acid is the unique aroma component of cold-pressed linseed oil

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Original research done by Yu Wenlong, Wu Kaijin, Song Chunli, Sang Yaxin, Wang Xianghong, Hao Nan

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