ArticleFrontiers in nutrition2024
Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Comprehensive volatile profiling and metabolomics analysis of cowpea.Food chemistry: X · 2026Article
- Comparative analysis of the aroma characteristics ofFood chemistry: X · 2026Article
- Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization.Frontiers in nutrition · 2026Article
- Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Characterization and Comparison of Aroma Profiles ofFoods (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
Background: Aroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a need for a comprehensive characterization of the aroma profile of rambutan seed oil. Methods: This study systematically investigated and compared the aroma characteristics of three types (BR-4, BR-5 and BR-7) of rambutan seed oils using HS-SPME-GC-MS and HS-GC-IMS techniques, augmented by chemometric modeling. Results: GC-MS identified 135 volatile compounds, primarily hydrocarbons and esters, while GC-IMS characterized 35 compounds, mainly aldehydes and alcohols. Multivariate statistical analyses revealed significant differences in the aroma profiles among the oil samples. BR-5 exhibited the highest levels of aldehydes and hydrocarbons, whereas BR-7 demonstrated the highest content of esters and ketones. 21 and 15 differentially volatile compounds were extracted from the datasets obtained via GC-MS and GC-IMS. These compounds primarily comprised esters (floral and fruity) and aldehydes (green and fatty), interacting to create the distinctive aroma profiles of the three rambutan seed oils. Conclusion: This study provides theoretical support for evaluating the flavor characteristics and utilization potential of rambutan seed oil.
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