| The preliminary research on the formation mechanism of volatile aroma from the source of Maillard in flaxseed oil was carried out. The volatile aroma component in flaxseed oil was analyzed by HS-SPME-GC-MS. The results showed that 69 volatile compounds were identified from six flaxseed oil samples roasted at 200?℃ for different roasting time. When roasting for 30-40 min, sufficient amount of favorable volatile aroma compounds were formed in flaxseed oil, and aldehydes, ketones and heterocyclics increased dramatically with roasting time prolonging. The aroma precursors of flaxseed oil were mainly related to Asp，His，Arg，Met，Leu，Lys，glucose and fructose. It was demonstrated that volatile aroma compounds in flaxseed oil were formed mainly through Maillard reaction of above precursors, and model reaction products not only could provide the characteristic aroma of flaxseed oil, but also could prolong the shelf life of flaxseed oil，among which “glucose +Asp” system had the most remarkable antioxidant effect. |
