Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometryopen access
- Authors
- Jeong, Hyangyeon; Yoon, Sojeong; Min Jo, Seong; Jun Hong, Seong; Ban, Younglan; Park, Hyeonjin; Yeon Youn, Moon; Shin, Eui-Cheol
- Issue Date
- Mar-2024
- Publisher
- Elsevier Ltd
- Keywords
- Chemosensory properties; Hemp seed oil; Maillard reaction; Multivariate analysis; Odor active compounds
- Citation
- Food Chemistry: X, v.21
- Indexed
- SCIE
SCOPUS
- Journal Title
- Food Chemistry: X
- Volume
- 21
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/70008
- DOI
- 10.1016/j.fochx.2024.101226
- ISSN
- 2590-1575
2590-1575
- 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. © 2024 The Author(s)
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 농업생명과학대학 > 식품공학부 > Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.