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| Compositions of volatile and key flavor compounds in cold pressed and hot pressed linseed oils |
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| DOI： |
| KeyWord:linseed oil cold press hot press volatile compound key flavor compound |
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| Abstract: |
| The volatile compounds compositions in cold pressed and hot pressed linseed oils were compared by headspace solid phase micro-extraction (SPME) and GC-MS, and key flavor compounds in linseed oil were analyzed by relative odor activity value. The results showed that volatile compounds in linseed oil were consisted of aldehydes, alcohols, heterocyclic, ketones, alkanes, acids and esters, in which the content of aldehydes was the highest with hexanal and trans-2, 4-heptyl diene aldehyde as the main compounds. The contents of aldehydes in volatile compounds of cold pressed and hot pressed linseed oils were 40.79% and 68.53% respectively, and the key flavor compounds both in the two linseed oils were nonyl aldehyde, hexanal, trans-2-octenal and trans-2, 4-heptyl diene aldehyde. Volatile compounds with the largest contribution to the overall flavor in cold pressed and hot pressed linseed oils were nonyl aldehyde and trans-2, 4-decadienal. 2, 5-dimethyl pyrazine and 2-amyl furan were also the key flavor compounds in hot pressed linseed oil, which were the source of characteristic roast flavor. |
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