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| Effect of oil-processing technology on the characteristic aroma components of turnip seed oil by HS-GC-IMS combined with ROAV |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240305 |
| KeyWord:turnip seed oil oil-processing technology relative odor activity value orthogonal partial least squares discrimination analysis volatile components |
| FundProject:新疆维吾尔自治区重点研发项目 (2022B02058)；中国农村专业技术协会科技小院（柯坪县恰玛古优源农研科技小院） |
| Author Name | Affiliation | | YUE Li1, ZULIPIYA·Maimaiti1, WANG Jiamin1, REYILAMU·Hailili2,
NIGEERREYI · Yadikaer3, MAO Hongyan1, YU Ming1 | 1.Research Institute for Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2.Xinjiang
Alnuri Agricultural Science and Technology Development Co., Ltd., Akesu 843600, Xinjiang, China
3.College
of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China |
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| Abstract: |
| In order to provide a basis for the development and quality improvement of turnip seed oil, the effects of oil-processing technology on the volatile components and aroma characteristics of turnip seed oil were analyzed. The oil was extracted from white-skinned and purple-skinned turnip seed by low-temperature pressing, hot pressing and solvent extraction, respectively. The volatile components of the obtained turnip seed oil were detected by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the characteristic aroma components of the white-skinned and purple-skinned turnip seed oils produced by different oil-processing technology were analyzed by combining with the relative odor activity value (ROAV), and the different aromatic components between different oil-processing technology and different varieties of turnip seed oils were investigated by the orthogonal partial least squares discrimination analysis (OPLS-DA) combined with the variable importance projection (VIP). The results showed that a total of 133 volatile components of 10 categories were detected in turnip seed oil, mainly aldehydes, ketones, alcohols, esters, followed by heterocyclic, acids, ethers, etc. There were more volatile components in purple-skinned turnip seed oil than in white-skinned turnip seed oil, more volatile components in hot pressed turnip seed oil than that in low-temperature pressed turnip seed oil, and the total content of sulfur ethers in turnip seed oil produce by solvent extraction was higher than that produced by pressing method. The results of ROAV showed that 3-methylthiopropanal was the main contributor to the flavor of the turnip seed oil.VIP combined with OPLS-DA screened out nonanal (dimer), octanal, 3-methylthiopropanal, heptanal, hexanal and isovaleraldehyde as differential volatile compounds, which could be used to distinguish between different oil-processing technology and different varieties of turnip seed oil. In conclusion, the oil-processing technology and varieties affect the flavor of turnip seed oil, and different oil-processing technology and varieties can be selected according to the development needs. |
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