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| Analysis of nutrition property, sensory evaluation and major volatile components of flaxseed oil |
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| DOI： |
| KeyWord:flaxseed oil nutritional property sensory evaluation volatile components |
| FundProject:：甘肃省农业农村厅“甘肃省特色优势农产品评价—会宁胡麻油”(TYNPZ2020-21)；甘肃省农科院农业科技创新项目(2021GAAS20，2019GAAS32，2020GAAS08)；甘肃省重大专项( 21ZD4NA022-02)；国家特色油料产业技术体系 (MOF和MARA) |
| Author Name | Affiliation | | LI Wenjuan1, QI Yanni1, ZHAO Wei1, LI Wen2,
ZHAO Lirong2, REN Wenjiang3 | (1.Crop Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
2.College of Agronomy, Gansu Agricultural University, Lanzhou 730070, China
3.Agricultural
Technology Extension Center of Huining County in Gansu Province, Huining 730799, Gansu, China |
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| Abstract: |
| In order to provide reference for comprehensive assessment of flaxseed oil, six flaxseed oil from different producing areas were used as materials, and the quality indexes, nutrition properties (fatty acid composition, tocopherol content), sensory evaluation(nutty flavor concentration), and volatile components of flaxseed oil were analyzed. The results showed that the α-linolenic acid content was between 48.91% and 54.35%, and the total tocopherol content ranged from 50.7 mg/100 g to 78.5 mg/100 g, of which the α-tocopherol content was the highest. The nutty flavor value of flaxseed oil was 1.02-3.87, and the major volatile components in flaxseed oil were heterocycles, alcohols, aldehydes, nitriles and ketones compounds. The nutty flavor of flaxseed oil was mainly influenced by pyrazines, furans and pyrroles of heterocyclic compounds accounting for a relative larger proportion of volatile components. In general, the producing areas and processing technology have significant effects on the α-linolenic acid content, tocopherol content, nutty flavor value, and the type and content of major volatile components of flaxseed oil. |
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