Abstract
[Objective] This paper aims to investigate the effects of microwave and roasting pretreatment methods on volatile compounds and active ingredients in flaxseed oil. [Methods] Flaxseeds were pretreated by microwave (720 W, 2–8 min) and roasting (140–200 ℃, 30 min), and then flaxseed oil was prepared by cold pressing. Using untreated cold-pressed flaxseed oil as a control, the differences in volatile compounds were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and an electronic nose. Additionally, the contents of tocopherols, phytosterols, and total phenolics were determined. [Results] A total of 72 volatile compounds are identified by HS-GC-IMS analysis, including aldehydes (20 types), ketones (8 types), and heterocyclic compounds (14 types). Cold-pressed flaxseed oil is dominated by alcohols (53.11%) and aldehydes (20.08%), conferring grassy and fruity aromas. After microwave and roasting treatments, heterocyclic compounds and ketones increase significantly (with maximum increases of 16.71% and 11.22%, respectively). Among them, the content of heterocyclic compounds in flaxseed oil roasted at 200 ℃ (21.37%) is 4.6 times that of cold-pressed oil, significantly enhancing the nutty and roasted aromas. Different pretreated oil samples can be effectively distinguished by the electronic nose. Principal component analysis (PCA) shows a significant separation between the cold-pressed group and heat-treated groups (microwave and roasting), and roasting exerts a greater impact on the aroma than microwave treatment. Flaxseed oil prepared after moderate microwave and roasting treatments is rich in higher levels of γ-tocopherol, phytosterols, and total phenolics; however, excessive microwave or roasting is detrimental to the retention of active ingredients. [Conclusion] Pretreatment using moderate–low temperature roasting (160–180 ℃) or moderate–short duration microwave (4–6 min) not only improves flavor quality but also reduces the loss of active ingredients, which is suitable for flaxseed pressing processing.
Publication Date
7-13-2026
First Page
29
Last Page
38
DOI
10.13652/j.spjx.1003.5788.2025.80827
Recommended Citation
Lijun, ZHU; Fengzhen, CHEN; Chengshuang, ZHANG; Baoyi, ZHAO; and Lingjun, MENG
(2026)
"Effects of pretreatment methods on volatile compounds and active ingredients in flaxseed oil,"
Food and Machinery: Vol. 42:
Iss.
6, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2025.80827
Available at:
https://www.ifoodmm.cn/journal/vol42/iss6/4
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