Comparative Study of Volatile and Fatty Acid Profiles of Four Different Iranian Seed Oil Types

Abstract

The fatty acid (FA) profile, aroma compounds and odor activity values (OAVs) of four Iranian seed oils including sesame (SM) (Sesamum indicum L.), black cumin (BC) (Nigella sativa L.), cannabis/hemp (CB) (Cannabis sativa L.), and linseed (LS) (Linum usitatissimum L.) oils were studied using gas chromatography–mass spectrometry (GC–MS). FAs were analyzed by GC equipped with a flame ionization detector, and purge and trap extraction (PTE) was employed to isolate the volatile compounds. The SM, BC, CB, and LS oil samples contained 31 923, 473 186, 182 054, and 34 057 µg/kg of volatile components, respectively. A total of 42 volatile compounds showed OAVs > 1. The highest OAV values were found to belong to isopulegone in the BC sample and to 3-octanol in the CB sample. The predominant FA identified in BC and CB oils was linoleic acid, while oleic acid was predominant in SM oil and linolenic acid in LS oil. Principal component analysis (PCA) was used to categorize the seed oil samples according to their FA and aroma profiles, and the results showed that each seed oil had distinct properties and was placed in a different group.

Practical Application: The findings can guide food manufacturers in selecting appropriate seed oils for flavoring and nutritional enrichment. The chemometric fingerprinting approach offers a reliable tool for authenticity verification, while the distinct fatty acid compositions support targeted use in nutraceutical and cosmetic formulations. The analytical methodology can further serve as a reference for standardizing seed oil quality assessment protocols.