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

Hyangyeon Jeong; Sojeong Yoon; Seong Min Jo; Seong Jun Hong; Younglan Ban; Hyeonjin Park; Moon Yeon Youn; Eui-Cheol Shin

doi:10.1016/j.fochx.2024.101226

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

Food Chem X. 2024 Feb 16:21:101226. doi: 10.1016/j.fochx.2024.101226. eCollection 2024 Mar 30.

Authors

Hyangyeon Jeong¹, Sojeong Yoon¹, Seong Min Jo¹, Seong Jun Hong¹, Younglan Ban¹, Hyeonjin Park¹, Moon Yeon Youn¹, Eui-Cheol Shin¹

Affiliation

¹ Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea.

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.

Keywords: Chemosensory properties; Hemp seed oil; Maillard reaction; Multivariate analysis; Odor active compounds.