Characterization of Volatile Organic Compounds in Citrus-Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography–Mass Spectrometry and Multivariate Analysis

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-30 DOI:10.1111/1750-3841.70587

Azzahra Mutiara Ayu, Aldia Katherinatama, Yonathan Asikin, Moena Oe, Kensaku Takara, Gemala Anjani, Diana Nur Afifah, Ninik Rustanti, Fitriyono Ayustaningwarno

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Abstract

ABSTRACT

The incorporation of citrus-based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualities. In this study, the aroma profiles of sesame, palm, and coconut oils flavored with three tropical citrus species, Kaffir lime (Citrus hystrix), Key lime (Citrus aurantifolia), and Nasnaran (Citrus amblycarpa), were investigated. Citrus-flavored vegetable oils were prepared by blending various concentrations of fresh citrus slices (60%, 100%, and 140% w/v) with oils. Volatile organic compounds of the citrus-flavored oils were analyzed using headspace gas chromatography–mass spectrometry. Monoterpene hydrocarbons, particularly limonene, β-pinene, and β-thujene, dominated the profiles (95.91%–99.88%), with Kaffir lime and Nasnaran contributing richer and more complex aroma profiles compared to Key lime. Coconut oil yielded the highest proportion of monoterpene hydrocarbons (ca. 99%), with minimal levels of other volatiles, which may be related to its medium-chain saturated fatty acid content. In contrast, the other oils displayed greater chemical diversity, including esters, ketones, and pyrazines. Multivariate evaluations, such as hierarchical clustering and principal component analysis, demonstrated that the citrus type was the primary driver of volatile differentiation, surpassing the oil matrix and citrus concentration effects. Additionally, partial least squares–discriminant analysis highlighted ocimenes as key volatile markers responsible for volatile discrimination across oil types (VIP = 1.57–2.17). These findings underscore the importance of selecting appropriate citrus varieties and concentrations to differentiate volatile profiles of citrus-flavored vegetable oils, provide novel insights into potent aroma–matrix interactions, and support the development of customized, naturally flavored oils for culinary and functional applications.

Practical Applications

Edible oils, such as sesame, palm, and coconut, can be utilized to extract volatile organic compounds from citrus fruits, resulting in citrus-flavored vegetable oils with distinctive aroma profiles. The outcomes of this research can benefit both food producers and consumers looking for flavor-enhanced, locally sourced vegetable oils.

Abstract Image

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用气相色谱-质谱联用和多变量分析表征柑橘味芝麻、棕榈和椰子油中的挥发性有机化合物。

在植物油中加入柑橘类调味剂已引起越来越多的关注，因为它们具有提高感官和功能品质的潜力。本研究以三种热带柑橘（Kaffir lime, citrus hystrix）、Key lime （citrus aurantifolia）和Nasnaran （citrus amblycarpa）为原料，对芝麻油、棕榈油和椰子油的香气特征进行了研究。通过将不同浓度的新鲜柑橘片（60%、100%和140% w/v）与油混合制备柑橘风味植物油。采用顶空气相色谱-质谱联用技术对柑桔香油中的挥发性有机物进行了分析。单萜烃，尤其是柠檬烯、β-蒎烯和β-图烯占主导地位（95.91% ~ 99.88%），Kaffir石灰和Nasnaran石灰的香气谱比Key石灰更丰富、更复杂。椰子油产生的单萜烯烃比例最高（约99%），其他挥发物含量最低，这可能与其中链饱和脂肪酸含量有关。相比之下，其他油显示出更大的化学多样性，包括酯、酮和吡嗪。层次聚类和主成分分析等多变量评价结果表明，柑橘类型是影响挥发分分化的主要因素，超过了油基质和柑橘浓度的影响。此外，偏最小二乘-判别分析强调了辛烯是油类挥发物区分的关键标志物（VIP = 1.57-2.17）。这些发现强调了选择合适的柑橘品种和浓度来区分柑橘风味植物油挥发性特征的重要性，为有效的香气-基质相互作用提供了新的见解，并支持开发用于烹饪和功能应用的定制的天然风味油。实际应用：食用油，如芝麻油、棕榈油和椰子油，可以用来从柑橘类水果中提取挥发性有机化合物，从而产生具有独特香气的柑橘味植物油。这项研究的结果可以有利于食品生产商和消费者寻找风味增强，当地来源的植物油。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.