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Volatile composition analysis of tree peony ( Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage
Author(s) -
Zhang Yu,
Luo Jingwen,
Zeng Fankun
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15790
Subject(s) - chemistry , extraction (chemistry) , aroma , solid phase microextraction , odor , olfactometry , chromatography , gas chromatography–mass spectrometry , kovats retention index , gas chromatography , food science , mass spectrometry , organic chemistry
Peony ( Paeonia section Moutan DC.) seed oil is a novel vegetable oil with unique aromatic profile. The objectives of this study were to characterize the volatile compounds with optimized analysis conditions, and to study the effects of oxidation during storage. The Headspace Solid‐phase Micro‐extraction (HS‐SPME) conditions were optimized with factors including extraction fiber, extraction time and temperature, as well as sample amount and desorption time. Then, the aromatic compounds extracted from peony seed oil were determined using the odor activity value (OAV) method coupled with the GC‐olfactometry. Results found that the best HS‐SPME conditions were DVB/CAR/PDMS fibers with magnetic stirring for 50 min of extraction at 60°C. The optimal sample amount was 4 g with 6 min of desorption. Forty‐one volatile components were found, and 19 aromatic components were identified using GC‐MS and GC‐olfactometry. This is the first study to describe 4,7‐dimethylbenzofuran in peony seed oil with a unique aroma of grass, light bitter, and fragrance. The stability of alcohol and terpenoids decreased as accelerated oxidation progresses. This study provides the theoretical basis for the sensory attributes, and shelf‐life of peony seeds oil products for industry production and marketing.