| The volatile components in 5 edible vegetable oils(peanut oil,soybean oil,corn oil,oil-tea camellia seed oil and palm oil) were analyzed by electronic nose, headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS),and the relative odor activity value method was used to determine the key flavor compounds.The results showed that the odor profile of peanut oil was similar to that of oil-tea camellia seed oil, and its odor concentration was higher than that of oil-tea camellia seed oil,while the overall odor differences of soybean oil, corn oil and palm oil were relatively small and the concentrations were low by electronic nose.56 compounds in 5 edible vegetable oils were identified by HS-GC-IMS, of which 24 kinds were qualitative,and the qualitative common flavor components were pentanal (monomer), hexanal (monomer), heptanal, 1-pentanol (monomer), 1-propanol, 2-butanone (monomer), octanal and butanal (monomer),and fingerprints of 5 edible vegetable oils were obtained.86 compounds were identified in 5 edible vegetable oils by HS-SPME-GC-MS. The common key flavor compounds were hexanal, nonanal and heptanal. The key flavor compounds of peanut oil, soybean oil and palm oil were pyrazine compounds, (E, E) - 2,4-heptandenal and 6-methyl-5-heptanone-2-one, respectively. |
