ArticleFoods (Basel, Switzerland)2023
Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time.Foods (Basel, Switzerland) · 2025Article
- Effect of cooking methods on volatile compounds and texture properties in millet porridge.Food chemistry: X · 2024Article
- Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor ofMolecules (Basel, Switzerland) · 2024Article
- Study on the Extraction of Nervonic Acid from the Oil ofFoods (Basel, Switzerland) · 2024Article
- Effect of cooking methods on volatile compounds and texture properties in maize porridge.Food chemistry: X · 2024Article
- Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.
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