Identification of rancidity markers in roasted sunflower seeds produced from raw materials stored for different periods of time

Meng Fu, Xu Shen, Hui Peng, Qiang Zhou, Jing Yun, Yue Sun, Chi Tang Ho, Huimei Cai, Ruyan Hou

Research output: Contribution to journalArticle

Abstract

Roasted sunflower seeds contain high levels of unsaturated fatty acids, which are susceptible to oxidative rancidity when they are stored under inappropriate conditions. This lipid oxidation affects the quality of roasted sunflower seeds. Rancidity components (mainly including 11 aldehydes, 1 alcohol, 2 ketones, 1 acid and 1 furan) were identified in roasted sunflower seeds using HS-GC-MS-O (headspace-gas chromatography-mass spectrometry-olfactometry). Sunflower seeds harvested within the last year and those stored for one or two years were used to produce roasted sunflower seeds. The roasted sunflower seeds were stored at room temperature for 160 days and analyzed by HS-GC-MS-O. In roasted sunflower seeds, 16 rancidity compounds showed similar increasing trends with age of raw material, while the levels of the pyrazine compounds did not change during storage. Nonanal, hexanoic acid, 2,4-nonadienal, and heptanal were determined to be responsible for the off-flavor of the rancid products, and could be used to discriminate between final products made fresh and stored raw materials.

Original languageEnglish (US)
Article number108721
JournalLWT
Volume118
DOIs
StatePublished - Jan 2020

Fingerprint

rancidity
sunflower seed
Helianthus
raw materials
Seeds
Olfactometry
Pyrazines
hexanoic acid
pyrazines
olfactometry
furans
off flavors
ketones
Ketones
Unsaturated Fatty Acids
Aldehydes
unsaturated fatty acids
headspace analysis
Gas Chromatography-Mass Spectrometry
aldehydes

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • HS-GC-MS-O
  • Off-flavor
  • Oxidation
  • Sunflower seeds

Cite this

Fu, Meng ; Shen, Xu ; Peng, Hui ; Zhou, Qiang ; Yun, Jing ; Sun, Yue ; Ho, Chi Tang ; Cai, Huimei ; Hou, Ruyan. / Identification of rancidity markers in roasted sunflower seeds produced from raw materials stored for different periods of time. In: LWT. 2020 ; Vol. 118.
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Identification of rancidity markers in roasted sunflower seeds produced from raw materials stored for different periods of time. / Fu, Meng; Shen, Xu; Peng, Hui; Zhou, Qiang; Yun, Jing; Sun, Yue; Ho, Chi Tang; Cai, Huimei; Hou, Ruyan.

In: LWT, Vol. 118, 108721, 01.2020.

Research output: Contribution to journalArticle

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AU - Shen, Xu

AU - Peng, Hui

AU - Zhou, Qiang

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AU - Sun, Yue

AU - Ho, Chi Tang

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AU - Hou, Ruyan

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