Advances in the Study of Volatile Flavor Substances in Flaxseed Oil
Flaxseed is one of the eight major oil crops in China, and flaxseed oil is a healthy vegetable oil rich in α-linolenic acid, which is highly favored by consumers. Volatile flavor substances are a key attribute affecting the quality of flaxseed oil and its popularity among consumers. This article pro...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-19-033.pdf |
| _version_ | 1827620852115439616 |
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| author | YUAN Binhong, CHEN Yashu, ZHOU Qi, DENG Qianchun |
| author_facet | YUAN Binhong, CHEN Yashu, ZHOU Qi, DENG Qianchun |
| author_sort | YUAN Binhong, CHEN Yashu, ZHOU Qi, DENG Qianchun |
| collection | DOAJ |
| description | Flaxseed is one of the eight major oil crops in China, and flaxseed oil is a healthy vegetable oil rich in α-linolenic acid, which is highly favored by consumers. Volatile flavor substances are a key attribute affecting the quality of flaxseed oil and its popularity among consumers. This article provides a systematic overview of recent advances in the research on volatile flavor substances in flaxseed oil, with a focus on the techniques and methods for the extraction, analysis and detection of volatile flavor substances in flaxseed oil from the perspective of molecular sensory science, the material basis and aroma characteristics of volatile flavor in flaxseed oil, and the factors affecting the flavor formation of flaxseed oil. Moreover, it also summarizes the possible formation pathways of some key flavor substances during the processing of flaxseed oil. It is hoped that this review will provide a theoretical basis for improving the flavor of linseed oil. |
| first_indexed | 2024-03-09T10:54:44Z |
| format | Article |
| id | doaj.art-dcdd1e21311c4bad875b122322367c11 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-09T10:54:44Z |
| publishDate | 2023-10-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-dcdd1e21311c4bad875b122322367c112023-12-01T03:19:14ZengChina Food Publishing CompanyShipin Kexue1002-66302023-10-01441929030710.7506/spkx1002-6630-20221021-216Advances in the Study of Volatile Flavor Substances in Flaxseed OilYUAN Binhong, CHEN Yashu, ZHOU Qi, DENG Qianchun0(1. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; 2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)Flaxseed is one of the eight major oil crops in China, and flaxseed oil is a healthy vegetable oil rich in α-linolenic acid, which is highly favored by consumers. Volatile flavor substances are a key attribute affecting the quality of flaxseed oil and its popularity among consumers. This article provides a systematic overview of recent advances in the research on volatile flavor substances in flaxseed oil, with a focus on the techniques and methods for the extraction, analysis and detection of volatile flavor substances in flaxseed oil from the perspective of molecular sensory science, the material basis and aroma characteristics of volatile flavor in flaxseed oil, and the factors affecting the flavor formation of flaxseed oil. Moreover, it also summarizes the possible formation pathways of some key flavor substances during the processing of flaxseed oil. It is hoped that this review will provide a theoretical basis for improving the flavor of linseed oil.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-19-033.pdfflaxseed oil; volatile flavor substances; key aromas; formation pathways; influential factors |
| spellingShingle | YUAN Binhong, CHEN Yashu, ZHOU Qi, DENG Qianchun Advances in the Study of Volatile Flavor Substances in Flaxseed Oil Shipin Kexue flaxseed oil; volatile flavor substances; key aromas; formation pathways; influential factors |
| title | Advances in the Study of Volatile Flavor Substances in Flaxseed Oil |
| title_full | Advances in the Study of Volatile Flavor Substances in Flaxseed Oil |
| title_fullStr | Advances in the Study of Volatile Flavor Substances in Flaxseed Oil |
| title_full_unstemmed | Advances in the Study of Volatile Flavor Substances in Flaxseed Oil |
| title_short | Advances in the Study of Volatile Flavor Substances in Flaxseed Oil |
| title_sort | advances in the study of volatile flavor substances in flaxseed oil |
| topic | flaxseed oil; volatile flavor substances; key aromas; formation pathways; influential factors |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-19-033.pdf |
| work_keys_str_mv | AT yuanbinhongchenyashuzhouqidengqianchun advancesinthestudyofvolatileflavorsubstancesinflaxseedoil |