您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting

文献类型： 外文期刊

作者： Yuan, Binhong 1 ; Wei, Xiaoyan 1 ; Yang, Yini 1 ; Zhou, Qi 1 ;

作者机构： 1.Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Oil Crops & Lipids Proc Technol Natl & Local Joint, Wuhan 430062, Peoples R China

关键词： Flaxseed oil; Roasting process; Lipidomics; UPLC-Q-TOF-MS; Key aroma; GC-MS-O

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 490 卷

页码：

收录情况： SCI

摘要： The lipid profile of flaxseed, particularly in relation to flavor generation in hot-pressed oils, has not been widely reported. Therefore, this study aimed to establish correlations between identified lipid markers and key aroma compounds to investigate potential lipid precursors of flaxseed oil (FSO) flavors. In total, 94 volatile compounds were detected using headspace solid-phase microextraction gas chromatography-mass spectrometry and sniffing technology. These flavor compounds increased from 3483.8 mu g/kg (0 min) to 83,814.5 mu g/kg (30 min). Nine odor-active compounds were selected based on odor activity value. Furthermore, 358 lipid molecules were identified using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry, of which 139 were selected as lipid markers. Correlation analysis revealed significant correlations between the nine flavor markers and the levels of glycerophosphatides and glycerol lipids. Notably, 2-methylpropanal, 2-methylbutanal, and 2,5-dimethylpyrazine exhibited the same trends, consistent with precursors in the lipid degradation pathway. These results help elucidate the metabolic pathways involved in FSO flavor.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台