| In order to clarify the effects of roasting time on flavor of Akebia trifoliate seed oil （ATSO）, the volatile flavor compounds of ATSO of different roasting time (0-70 min) at 110-120 ℃ were investigated by SPME-GC-MS, electronic nose (EN) and sensory evaluation, and the fatty acid composition of ATSO was analyzed by GC-MS. The results showed that roasting time had no effect on the fatty acid composition and content, but had significant effect on the characteristic flavor of ATSO. 30 min was especially an important turning point during roasting. When roasting time was less than 30 min, ATSO samples owned much lower total flavor intensity, mainly presenting grassy odor, and the volatile flavor substances were dominated by hexanal, acetic acid and 2,3-butanediol. When roasting time was longer than 30 min, samples had a sharp increase in total flavor intensity, mainly presenting strong oil and roasty odor，and was significant different from oils of other roasting time. The relative content of hexanal in these samples decreased, but 2,5-dimethylpyrazine and 2-methylpyrazine increased significantly and replaced 2,3-butanediol to be the major flavor components. However, a large amount of furfural was produced, which affected the edible and storage quality. As a result, at 110 -120 ℃, the optimal time of roasting Akebia trifoliate seed was 30 min. Under these conditions, the pressed ATSO had rich and soft flavor, and edible storage safety. |
