Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests

• Published in: Food chemistry 2024-07, Vol.446, p.138782-138782, Article 138782
• Main Authors: Wang, Chao, Yue, Yang, Yuan, Binhong, Deng, Qianchun, Liu, Ye, Zhou, Qi
• Format: Article
• Language: English
• Subjects: AEDA; Aroma recombination and omission; Flaxseed milk; OAV; Seq-SBSE-GC-O-MS
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138782

[Display omitted] •Establishing a extraction method of odor compounds from flaxseed milk.•Seq-SBSE had better extraction performance.•13 key odorants (OAV > 1) were identified via external standard quantitative.•9 key odorants were identified by recombination and omission experiments. Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.