Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

• Published in: Food Chemistry: X Vol. 21; p. 101226
• Main Authors: Jeong, Hyangyeon, Yoon, Sojeong, Min Jo, Seong, Jun Hong, Seong, Ban, Younglan, Park, Hyeonjin, Yeon Youn, Moon, Shin, Eui-Cheol
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30-03-2024; Elsevier
• Subjects: Chemosensory properties; Hemp seed oil; Maillard reaction; Multivariate analysis; Multivariate analysis; Odor active compounds; Maillard reaction; Odor active compounds; Chemosensory properties; Hemp seed oil; Multivariateanalysis; Multivariate analysis
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101226

•Flavor properties of hemp seed oil were determined using e-sensors and GC–MS/O.•The sweetness of hempseed oil tends to increase with roasting.•Main volatile compounds and odor active compounds were Maillard reaction products.•Roasting conditions influenced bitterness and grassy odor in hemp seed oil.•The results can be used as basic data on hemp seed oil for an edible oil industry.
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.