Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax ( Camelina sativa L.) oil and press cakes

被引：4

作者：

Drabinska, Natalia ^{[1
]}

Siger, Aleksander ^{[2
]}

Jelen, Henryk H. ^{[1
]}

机构：

[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Food Technol Plant Origin, Food Volatil & Sens Grp, PL-60623 Poznan, Poland

[2] Pozna Univ Life Sci, Fac Food Sci & Nutr, Dept Food Biochem & Anal, PL-60623 Poznan, Poland

来源：

FOOD CHEMISTRY | 2024年 / 458卷

关键词：

False flax; Camelina; Cold-pressed oil; Volatilomics; Metabolomics; Roasting; THERMAL-DEGRADATION; ANTIOXIDANT ACTIVITY; RAPESEED; FLAVOR; PRODUCTS; STABILITY; BRASSICA;

D O I：

10.1016/j.foodchem.2024.140207

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

False flax (Camelina sativa L.), known as camelina, is an ancient oil plant that has gathered renewed interest. In this study, a comprehensive analysis encompassing nontargeted volatilomics and targeted, quantitative metabolomics performed for cold-pressed oil and press cake and was integrated with sensory analysis of cold-pressed camelina oil and the effect of seed roasting was evaluated. Roasting in general resulted in the formation of 22 new volatile organic compounds (VOCs) in oil, while roasting at 140 and 180 degrees C resulted in the formation of 12 and 124 unique VOCs, respectively. Roasting notably influenced the profile of primary and secondary metabolites in both oil and press cakes, as well as volatilome and aroma of cold-pressed camelina oil. Many VOCs can be attributed to thermal degradation of primary and secondary metabolites. Roasting intensified the flavour of cold-pressed camelina oil, enhancing the perception of notes formed through the Maillard reaction.

引用

页数：9

共 49 条

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