Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Olfactory-Mass Spectrometry

Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 ? was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.

Automated summary

Volatile compounds (VOCs) in yellow horn seed oil were analyzed at different roasting temperatures using GC-IMS and GC-O-MS. A total of 97 VOCs were detected by GC-IMS, while GC-O-MS identified 77 tentatively. Both methods confirmed 24 VOCs, with aldehydes being the most abundant. Hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were identified as the key aroma compounds. PLS-DA and OPLS-DA models accurately distinguished between different roasting temperatures, with 160℃ yielding the highest content of main aroma substances. These findings are important for optimizing industrial production and improving oil aroma control.