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| Analysis of odor components of chia seed oil at different pressing temperatures by electronic nose |
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| DOI： |
| KeyWord:chia seed oil electronic nose odor component pressing temperature principal component analysis loadings analysis linear discriminant analysis |
| FundProject:安徽省高校科学研究重大项目（KJ2020ZD012） |
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| Abstract: |
| ：With chia seed as raw materials, the chia seed oil was extracted by pressing. The effects of different pressing temperatures（60-120 ℃) on the oil yield of chia seed and acid value of chia seed oil were studied. The odor components of chia seed oil were studied by electronic nose. The results showed that high temperature had an impact on the oil yield of chia seed and the acid value of chia seed oil. Principal component analysis showed that the total contribution rate of the first principal component and the second principal component was 99.91%, and it could distinguish chia seed oil pressed at 60 ℃, 70-100 ℃ and 110-120 ℃. Loadings analysis showed that the odor components of chia seed oil were mainly inorganic sulfide, broad-methane, nitrogen oxides, aromatic, benzenes, etc. The oil samples at 70-100 ℃ and 60 ℃ had different responses at the W2S sensor, and the oil samples at 110-120 ℃ and 60 ℃ had different responses at the W2S and W2W sensors. The linear discriminant analysis showed that the odor components of the oil samples at 80 ℃ and 90 ℃, and at 110 ℃ and 120 ℃ had certain similarity, which were very different from the odor components of the oil samples at other pressing temperatures.The electronic nose could be used to distinguish the chia seed oil at 60 ℃ from other pressing temperatures. |
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