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| Review on volatile flavor components of sunflower seed oil |
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| DOI： |
| KeyWord:sunflower seed oil volatile flavor component flavor oil processing |
| FundProject:国家特色油料产业技术体系（CARS-14-1-29）；河南工业大学高层次人才科研启动基金（2018BS060） |
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| Abstract: |
| Sunflower seed oil is a popular cooking oil due to its delicate fragrance. The main volatile flavor components of cold-pressed and hot-pressed sunflower seed oils were summarized, and the effects of seed variety, roasting, refining, storage and frying on volatile flavor components were reviewed. The main volatile flavor components in sunflower seed oil were terpenes, pyrazines, aldehydes and ketones,which contributed to the plant, nutty and roasted aroma of sunflower seed oil. Roasting generated many flavor compounds through Maillard reaction and lipid oxidation. After bleaching and deacidification, sunflower seed oil lost most of its aroma. During storage and frying, the formation of aldehydes and acids due to lipid oxidation led to the generation of off-flavor. High oleic acid sunflower seed oil showed better flavor stability than common sunflower seed oil. In the future, molecular sensory science could be used to investigate flavor formation pathways and regulation mechanism in sunflower seed oil to provide the scientific foundation for better quality control of flavor and to promote the healthy development of the sunflower seed oil industry. |
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