Academic Journal
Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry
| Title: | Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry |
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| Authors: | Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Seong Jun Hong, Younglan Ban, Hyeonjin Park, Moon Yeon Youn, Eui-Cheol Shin |
| Source: | Food Chemistry: X, Vol 21, Iss , Pp 101226- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Hemp seed oil, Maillard reaction, Chemosensory properties, Multivariate analysis, Odor active compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | 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. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524001135; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101226 |
| Access URL: | https://doaj.org/article/ae33d0cd12cd4e3c91498e9e65914402 |
| Accession Number: | edsdoj.33d0cd12cd4e3c91498e9e65914402 |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101226 |
| Published in: | Food Chemistry: X |
| Language: | English |