Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry
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), an...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001135 |
| _version_ | 1797244858377699328 |
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| author | Hyangyeon Jeong Sojeong Yoon Seong Min Jo Seong Jun Hong Younglan Ban Hyeonjin Park Moon Yeon Youn Eui-Cheol Shin |
| author_facet | Hyangyeon Jeong Sojeong Yoon Seong Min Jo Seong Jun Hong Younglan Ban Hyeonjin Park Moon Yeon Youn Eui-Cheol Shin |
| author_sort | Hyangyeon Jeong |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-07T23:05:22Z |
| format | Article |
| id | doaj.art-ae33d0cd12cd4e3c91498e9e65914402 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:17:41Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ae33d0cd12cd4e3c91498e9e659144022024-03-26T04:27:41ZengElsevierFood Chemistry: X2590-15752024-03-0121101226Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/OlfactometryHyangyeon Jeong0Sojeong Yoon1Seong Min Jo2Seong Jun Hong3Younglan Ban4Hyeonjin Park5Moon Yeon Youn6Eui-Cheol Shin7Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaCorresponding author.; Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaThis 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.http://www.sciencedirect.com/science/article/pii/S2590157524001135Hemp seed oilMaillard reactionChemosensory propertiesMultivariate analysisOdor active compounds |
| spellingShingle | Hyangyeon Jeong Sojeong Yoon Seong Min Jo Seong Jun Hong Younglan Ban Hyeonjin Park Moon Yeon Youn Eui-Cheol Shin Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry Food Chemistry: X Hemp seed oil Maillard reaction Chemosensory properties Multivariate analysis Odor active compounds |
| title | Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry |
| title_full | Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry |
| title_fullStr | Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry |
| title_full_unstemmed | Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry |
| title_short | Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry |
| title_sort | chemosensory of hemp seed oil extracted with hemp seed cannabis sativa l roasted under various conditions using electronic sensors and gc ms olfactometry |
| topic | Hemp seed oil Maillard reaction Chemosensory properties Multivariate analysis Odor active compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001135 |
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