Analysis Of Key Volatile Compounds In Different Brands Of Aromatic Sunflower Seeds And Rancid Volatile Compounds In Roasted Sunflower Seeds

As a traditional Chinese nuts snack food,the sunflower seeds products are popular with consumers for its unique taste flavor and nutritional value.During the production process,a unique recipe cooking and dryness of ChaCheer Aromatic Sunflower Seeds(CCASS)present a special taste and aroma which different from many other brands of aromatic sunflower seeds in the market.There have some trouble finding the key aroma volatile compounds of the CCASS and what the different from the other sunflower seeds.During long-term storage,Sunflower Seeds easily been oxidatived occur some off-flavor and reduce the quality.What make the reason of the off-flavor volatile components and the variation trend have not been reported.This paper is focus on the key aroma volatile compounds of the CCASS and the bad odor volatile components of sunflower seeds during storage.The main research contents and results are as follows:1.CCASS and four kinds aromatic sunflower seeds of other brands were made a volatile compounds analysis by using the method of simultaneous distillation and extraction(SDE),gas chromatography-mass spectrometry-olfactometry(GC-MS-O)and aroma extract dilution analysis(AEDA).The result showed that 165 kinds of volatile components were detected in CCASS and four kinds aromatic sunflower seeds of other brands.There are 9 kinds of key aroma volatile compounds including1,3-dimethyl-Benzene,2,5-dimethyl-Pyrazine,Styrene,1-Octen-3-ol,Anethole,(E,E)-2,4-Decadienal,Eucalyptol,Eugenol,2-methoxy-4-(2-propenyl)-acetate-Phenol which were detected according the method of AEDA.The key aroma volatile compounds of the CCASS and four kinds aromatic sunflower seeds of other brands were analyzed by statistical principal component analysis with SIMCA13.0.The result showed that three important compounds 1,3-dimethyl-Benzene,Eugenol,2-methoxy-4-(2-propenyl)-acetate-Phenol of Qiaqia aroma sunflower seeds can be significantly distinguished from the other four brands.And it can be helpful to the theory basis of the further research to distinguish the different brands aroma sunflower seeds.2.The content of volatile compounds in fresh and rancid roasted sunflower seeds,and roasted products made from the raw sunflower seeds stored for different periods of time were analyses through the method of static headspace(HS),gaschromatography-mass spectrometry-olfactometry(GC-MS-O).The result showed that the 16 volatile compounds including aldehyde,ketone,acids which are screened out from the off-flavor volatile components closely related to the oxidation.The aroma profiles of roasted products made from the raw sunflower seeds stored for different periods of time,the rancidity-indicating volatile compounds were analyzed using orthogonal partial least squares discriminant analysis(OPLS-DA).There are 4important kinds of off-flavor compounds Nonanal,Hexanoic acid,2,4-Nonadienal,Heptanal that can be used as a good rancidity marker to discriminate products made from raw sunflower seeds stored for different periods of time.It also provides a method for fast detection of oil oxidation processing.