ArticleFood chemistry: X2024
Chemosensory of hemp seed oil extracted with hemp seed(
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Interpol review of forensic drug chemistry, 2022-2025.Forensic science international. Synergy · 2026Review
- An Intelligent Identification Method for the Processing Degree of Stir-FriedFoods (Basel, Switzerland) · 2026Article
- The Plant of Many Scents: Unraveling the Odorant Composition of Selected CBD Hemp Cultivars.Journal of agricultural and food chemistry · 2025Article
- Chemosensory and metabolite insights into roasted rice (Food science and biotechnology · 2025Article
- Nutrients and Bioactive Compounds fromInternational journal of molecular sciences · 2025Review
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Plant-Derived Compounds in Hemp Seeds (Molecules (Basel, Switzerland) · 2024Review
- Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.Food science and biotechnology · 2024Article
- Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami.Foods (Basel, Switzerland) · 2024Article
- Hemp Seeds (Molecules (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-nose), GC-MS (gas chromatography-mass spectrometry), and GC-O (gas chromatography-olfactometry) were used for HSO flavor analysis. As a result of the E-tongue analysis, the sweetness tends to increase in most samples as roasting. A total of 89 and 77 volatile compounds were detected through E-nose and GC-MS, and the main volatile compounds were identified as Maillard reaction products. A total of 16 odor active compounds were detected in the GC-O analysis, and in the case of 160 ℃_12 min and 180 ℃_6 min, the scent of Roasted hemp seed oil was more dominant than other aroma profiles. The results of this study are basic data on the flavor characteristics of HSO.
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