|
| Volatile components of tomato seed oil |
| |
| DOI： |
| KeyWord:low temperature pressing tomato seed oil HS-SPME GC-MS volatile flavor |
| FundProject: |
|
| Hits: 1554 |
| Download times: 0 |
| Abstract: |
| Tomato seed oil was a kind of vegetable oil with development potential. The flavors of low temperature pressed tomato seed oils from four different regions（Xinjiang，Inner Mongolia，Gansu and Zhejiang）were investigated by headspace solid phase micro-extraction-gas chromatography-mass spectrometry method. Fifty-eight kinds of volatile flavor compounds were identified，containing twenty kinds of aldehyde compounds，five kinds of alkene compounds，twelve kinds of ester compounds，six kinds of alcohol compounds，five kinds of ketone compounds，three kinds of acid compounds，six kinds of heterocyclic compounds and one kind of phenolic compounds. In summary，the characteristic flavor components of tomato seed oil mainly contained oil oxidation products and aroma components from tomato itself. |
| View full text View/Add Comment Download reader |
| Close |
