European Journal of Lipid Science and Technology最新文献

{"title":"Specificity Toward Primary and Secondary Hydroxyls of Monosaccharides as Acceptor Substrates in Transphosphatidylation Catalyzed by Streptomyces sp. Phospholipase D","authors":"Nikolina Barchan,&nbsp;Zoltan Takacs,&nbsp;Patrick Adlercreutz","doi":"10.1002/ejlt.70129","DOIUrl":"https://doi.org/10.1002/ejlt.70129","url":null,"abstract":"<p>Glycophospholipids are a rather unexplored type of novel synthetic phospholipid that has shown interesting self-assembly behavior in aqueous solution. The type of carbohydrate used in these conjugates has a surprisingly large effect on lipid self-assembly and the type of vesicle structures formed when dispersed in excess aqueous solution. These lipids can be produced through enzymatic transphosphatidylation catalyzed by phospholipase D (PLD), but the tautomeric equilibria of carbohydrates lead to conjugates with varied linkage positions and anomeric forms. To clarify how carbohydrate structure affects both lipid self-assembly and PLD selectivity, we performed detailed structural characterization of three previously unexplored glycophospholipid conjugates: phosphatidyl glucose (P-Glu), phosphatidyl fructose (P-Fru), and phosphatidyl xylose (P-Xyl). Using mass spectrometry and NMR spectroscopy, we identified distinct and unexpected conjugation patterns. P-Glu formed exclusively via the C6 primary hydroxyl, while P-Fru yielded two products, 1-P-Fru and 6-P-Fru, demonstrating high PLD specificity for both primary positions. Surprisingly, P-Xyl conjugated via the secondary C4 hydroxyl, indicating that PLD can preferentially react with a secondary alcohol even when minor amounts of xylofuranose containing a primary hydroxyl are present. These results provide new insight into the catalytic flexibility of PLD toward complex carbohydrate substrates and establish a structural basis for understanding the self-assembly behavior of these novel glycophospholipids.</p><p><i>Practical applications</i>: Understanding how phospholipase D selects different hydroxyl groups on complex carbohydrates enables more predictable and strategic synthesis of glycophospholipids. Such control is valuable for designing lipids with tailored self-assembly properties for use in drug delivery, formulation science, and biomaterials. The demonstrated ability of PLD to form linkages at secondary hydroxyls expands the range of feasible carbohydrate substrates, opening new routes for enzymatic production of functional amphiphiles without relying on protecting-group chemistry. The structural insights generated here can support the rational design of vesicle-forming lipids with specific stability, morphology or encapsulation characteristics, facilitating their application in nanocarriers, emulsifiers, and sustainable surfactant systems.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70129","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148324750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A New Chapter for the European Journal of Lipid Science & Technology: Farewell and Welcome","authors":"","doi":"10.1002/ejlt.70130","DOIUrl":"https://doi.org/10.1002/ejlt.70130","url":null,"abstract":"&lt;p&gt;A decision has been made that, going forward, the &lt;i&gt;European Journal of Lipid Science &amp; Technology&lt;/i&gt; will be led by an academic Editor-in-Chief. Accordingly, after 6 years in this role, the time has come for me to step down and to say goodbye.&lt;/p&gt;&lt;p&gt;The Year 2020 will undoubtedly be remembered by many primarily for the profound impact of the COVID-19 pandemic, although it was also a year of significant change in many other respects.&lt;/p&gt;&lt;p&gt;It was during this exceptional period that I accepted the position of Editor-in-Chief of the &lt;i&gt;European Journal of Lipid Science &amp; Technology&lt;/i&gt;. I was immediately confronted with the far-reaching effects of the pandemic. The publishing office in Weinheim closed, and from 1 day to the next, all employees transitioned to working exclusively from home. Communication became entirely screen-based, making it particularly challenging to establish new professional relationships and to maintain existing ones. Conferences were canceled or, where possible, held in digital format. This situation continued into 2021, including the annual Euro Fed Lipid conference, which also took place virtually. On that occasion, I gave a presentation on open access publishing—an unusual experience, as the absence of visible participants made it feel, in many ways, as though one were speaking into a vacuum.&lt;/p&gt;&lt;p&gt;It was not until later that I had the opportunity to meet members of the Euro Fed Lipid Board in person and to represent the &lt;i&gt;European Journal of Lipid Science &amp; Technology&lt;/i&gt; at conferences.&lt;/p&gt;&lt;p&gt;The &lt;i&gt;European Journal of Lipid Science &amp; Technology&lt;/i&gt; is an outstanding journal within the field of lipid research—remarkably broad in scope yet clearly defined in its focus. Its breadth lies in the wide range of scientific disciplines it encompasses, from chemistry to the life sciences. Its focus is equally distinctive, as all contributions are united by a common emphasis on lipids, fats, and oils. Another key feature of the journal is its role as an interface between academia and industry—or, in other words, its focus on potential applications. I had the opportunity to experience this connection between academia and industry at the &lt;i&gt;13th Workshop on Fats and Oils as Renewable Feedstock for the Chemical Industry&lt;/i&gt; (Dortmund, Germany, June 8–10, 2026). As with previous events, the &lt;i&gt;European Journal of Lipid Science &amp; Technology&lt;/i&gt; will publish a special issue. Authors who publish in the journal can be confident that their work will be visible to and recognized by the relevant scientific community.&lt;/p&gt;&lt;p&gt;I would like to express my sincere gratitude to all those who have accompanied me throughout this journey with the &lt;i&gt;European Journal of Lipid Science &amp; Technology&lt;/i&gt;: Euro Fed Lipid; the editors, who dedicate so much commitment and expertise to the journal; the authors, without whom no journal could exist; the reviewers, who devote considerable time and care to the critical evaluation of s","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70130","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148324751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutri-Score and Fats—Friends or Foes? A Critical Perspective on Evaluation of Food Products According to Their Fat Content","authors":"Hubert Dobrowolski","doi":"10.1002/ejlt.70128","DOIUrl":"https://doi.org/10.1002/ejlt.70128","url":null,"abstract":"<div>\u0000 \u0000 <p>Providing effective information to consumers on the properties of a food product, including its potential impact on health, is one of the methods for improving the public's diet. Front-of-pack labeling is becoming increasingly important in this field. One of the most popular in recent times is the French Nutri-Score system. The aim of this article is to offer a critical perspective on how the Nutri-Score system assesses food products with high fat content or the presence of nutritionally beneficial fats. The analysis is based on the conceptual framework of the Nutri-Score system and uses examples of food products available on the market to examine its key features and limitations and also supports this with examples from literature. It was concluded that the Nutri-Score system has improved significantly over the years and better assesses food products. However, it still has some systemic shortcomings, including the lack of consideration of the nature and proportion of individual fatty acids, not taking into account the source of these fatty acids, and not compensating for negative points for the high energy value of high-fat products.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutri-Score and Fats—Friends or Foes? A Critical Perspective on Evaluation of Food Products According to Their Fat Content","authors":"Hubert Dobrowolski","doi":"10.1002/ejlt.70128","DOIUrl":"https://doi.org/10.1002/ejlt.70128","url":null,"abstract":"<div>\u0000 \u0000 <p>Providing effective information to consumers on the properties of a food product, including its potential impact on health, is one of the methods for improving the public's diet. Front-of-pack labeling is becoming increasingly important in this field. One of the most popular in recent times is the French Nutri-Score system. The aim of this article is to offer a critical perspective on how the Nutri-Score system assesses food products with high fat content or the presence of nutritionally beneficial fats. The analysis is based on the conceptual framework of the Nutri-Score system and uses examples of food products available on the market to examine its key features and limitations and also supports this with examples from literature. It was concluded that the Nutri-Score system has improved significantly over the years and better assesses food products. However, it still has some systemic shortcomings, including the lack of consideration of the nature and proportion of individual fatty acids, not taking into account the source of these fatty acids, and not compensating for negative points for the high energy value of high-fat products.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-Targeted Metabolomics of Cold-Pressed Virgin Olive Oils Fortified With Lyophilized Purslane (Portulaca oleracea L.) During Storage","authors":"Aleyna Oner Poyraz,&nbsp;Ayse Burcu Aktas","doi":"10.1002/ejlt.70127","DOIUrl":"https://doi.org/10.1002/ejlt.70127","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to store cold-pressed virgin olive oils fortified with lyophilized purslane and to analyze the changes in the metabolomics and some chemical properties of samples throughout storage. For this purpose, a factorial design was created by considering olive type (Gemlik, Trilye, Domat), lyophilized purslane ratio (1%–2%) and storage time (0, 3, 6, 9, and 12 months) as factors. The metabolomics, total phenolic content, and total antioxidant capacity of samples were determined. The same procedures were also applied to the samples without lyophilized purslane as control groups. The ANOVA results demonstrated that the selected factors had remarkable impact on the metabolomics of the olive oils. The PCA analysis showed that the olive oils were mostly categorized according to olive type. Fortification with lyophilized purslane at a ratio of 1% could be appropriate since olive oils are stored for 6 months in order to sustain their metabolomic and chemical characteristics.</p>\u0000 <p><i>Practical application</i>: This study provides a practical strategy for improving the storage stability and functional quality of cold-pressed virgin olive oils through fortification with lyophilized purslane. The findings may guide the olive oil industry in developing functional properties of cold-pressed virgin olive oil with enhanced antioxidant potential and preserved metabolomic profiles during storage. In particular, the results suggest that the addition of 1% lyophilized purslane can maintain the chemical and metabolomic characteristics of olive oils for up to 6 months. The study also demonstrates the importance of olive cultivar in determining storage behavior and metabolomic composition of cold-pressed virgin olive oil. Furthermore, the metabolomic data may support future studies focusing on authenticity, shelf-life prediction, natural preservation approaches, and olive oil fortification.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-Targeted Metabolomics of Cold-Pressed Virgin Olive Oils Fortified With Lyophilized Purslane (Portulaca oleracea L.) During Storage","authors":"Aleyna Oner Poyraz,&nbsp;Ayse Burcu Aktas","doi":"10.1002/ejlt.70127","DOIUrl":"https://doi.org/10.1002/ejlt.70127","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to store cold-pressed virgin olive oils fortified with lyophilized purslane and to analyze the changes in the metabolomics and some chemical properties of samples throughout storage. For this purpose, a factorial design was created by considering olive type (Gemlik, Trilye, Domat), lyophilized purslane ratio (1%–2%) and storage time (0, 3, 6, 9, and 12 months) as factors. The metabolomics, total phenolic content, and total antioxidant capacity of samples were determined. The same procedures were also applied to the samples without lyophilized purslane as control groups. The ANOVA results demonstrated that the selected factors had remarkable impact on the metabolomics of the olive oils. The PCA analysis showed that the olive oils were mostly categorized according to olive type. Fortification with lyophilized purslane at a ratio of 1% could be appropriate since olive oils are stored for 6 months in order to sustain their metabolomic and chemical characteristics.</p>\u0000 <p><i>Practical application</i>: This study provides a practical strategy for improving the storage stability and functional quality of cold-pressed virgin olive oils through fortification with lyophilized purslane. The findings may guide the olive oil industry in developing functional properties of cold-pressed virgin olive oil with enhanced antioxidant potential and preserved metabolomic profiles during storage. In particular, the results suggest that the addition of 1% lyophilized purslane can maintain the chemical and metabolomic characteristics of olive oils for up to 6 months. The study also demonstrates the importance of olive cultivar in determining storage behavior and metabolomic composition of cold-pressed virgin olive oil. Furthermore, the metabolomic data may support future studies focusing on authenticity, shelf-life prediction, natural preservation approaches, and olive oil fortification.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Avocado Oil: Commercial Hass Versus Other Varieties—Fatty Acid Profile and Quality","authors":"Wilton Soares Cardoso,&nbsp;Isadora Peterli Altoé,&nbsp;Ismael da Costa Falqueto,&nbsp;Flávia de Abreu Pinheiro,&nbsp;Fabio Júnior Moreira Novaes,&nbsp;Maria Eliana Queiroz,&nbsp;Sávio Berili","doi":"10.1002/ejlt.70125","DOIUrl":"https://doi.org/10.1002/ejlt.70125","url":null,"abstract":"<p>Avocado oil is gaining prominence in the market, with production predominantly using the Hass variety in Brazil and in other producing countries such as Mexico and Colombia. The Hass variety is preferred for economic reasons, due to the fruit's higher oil yield. However, other varieties may possess potential quality and chemical profile, which could appeal to consumers. This is the case of Espírito Santo, Brazil, where local varieties are being explored for avocado oil production. This work aimed to evaluate the chemical and quality parameters of oil from commercial Hass avocado, other local varieties, and olive commercial oils. Standard chemical quality tests (peroxide index, acidity, etc.) and fatty acid profiling were conducted. Regarding the fatty acid profile, avocado oil showed a higher average percentage of linoleic acid across all varieties compared to olive oils; linoleic acid is an essential fatty acid, while oleic acid is more stable against oxidation. Some varieties, such as Galavote and Primavera, exhibited a fatty acid profile more similar to that of olive oil. The quality of commercial Hass avocado oil was below the required standards, with two samples within their expiration date classified as lampante oil. Principal component analysis (PCA) and analysis of oxidation indices (PV, TBA, and ultraviolet absorption) allowed the establishment of sample groups based on oxidation levels. In general, avocado oils from other (non-commercial) varieties showed higher quality with lower oxidation levels.</p><p><b>Practical applications</b>: Avocado oil has a higher content of linoleic acid (C18:2, omega-6) than olive oil. Ultraviolet absorption tests are useful for evaluating oil quality along with the peroxide value for avocado oils.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70125","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Avocado Oil: Commercial Hass Versus Other Varieties—Fatty Acid Profile and Quality","authors":"Wilton Soares Cardoso,&nbsp;Isadora Peterli Altoé,&nbsp;Ismael da Costa Falqueto,&nbsp;Flávia de Abreu Pinheiro,&nbsp;Fabio Júnior Moreira Novaes,&nbsp;Maria Eliana Queiroz,&nbsp;Sávio Berili","doi":"10.1002/ejlt.70125","DOIUrl":"https://doi.org/10.1002/ejlt.70125","url":null,"abstract":"<p>Avocado oil is gaining prominence in the market, with production predominantly using the Hass variety in Brazil and in other producing countries such as Mexico and Colombia. The Hass variety is preferred for economic reasons, due to the fruit's higher oil yield. However, other varieties may possess potential quality and chemical profile, which could appeal to consumers. This is the case of Espírito Santo, Brazil, where local varieties are being explored for avocado oil production. This work aimed to evaluate the chemical and quality parameters of oil from commercial Hass avocado, other local varieties, and olive commercial oils. Standard chemical quality tests (peroxide index, acidity, etc.) and fatty acid profiling were conducted. Regarding the fatty acid profile, avocado oil showed a higher average percentage of linoleic acid across all varieties compared to olive oils; linoleic acid is an essential fatty acid, while oleic acid is more stable against oxidation. Some varieties, such as Galavote and Primavera, exhibited a fatty acid profile more similar to that of olive oil. The quality of commercial Hass avocado oil was below the required standards, with two samples within their expiration date classified as lampante oil. Principal component analysis (PCA) and analysis of oxidation indices (PV, TBA, and ultraviolet absorption) allowed the establishment of sample groups based on oxidation levels. In general, avocado oils from other (non-commercial) varieties showed higher quality with lower oxidation levels.</p><p><b>Practical applications</b>: Avocado oil has a higher content of linoleic acid (C18:2, omega-6) than olive oil. Ultraviolet absorption tests are useful for evaluating oil quality along with the peroxide value for avocado oils.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70125","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Study of Volatile and Fatty Acid Profiles of Four Different Iranian Seed Oil Types","authors":"Songul Kesen,&nbsp;Serkan Selli","doi":"10.1002/ejlt.70126","DOIUrl":"https://doi.org/10.1002/ejlt.70126","url":null,"abstract":"<div>\u0000 \u0000 <p>The fatty acid (FA) profile, aroma compounds and odor activity values (OAVs) of four Iranian seed oils including sesame (SM) (<i>Sesamum indicum</i> L.), black cumin (BC) (<i>Nigella sativa</i> L.), cannabis/hemp (CB) (<i>Cannabis sativa</i> L.), and linseed (LS) (<i>Linum usitatissimum</i> 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 &gt; 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.</p>\u0000 <p><b>Practical Application</b>: 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.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Study of Volatile and Fatty Acid Profiles of Four Different Iranian Seed Oil Types","authors":"Songul Kesen,&nbsp;Serkan Selli","doi":"10.1002/ejlt.70126","DOIUrl":"https://doi.org/10.1002/ejlt.70126","url":null,"abstract":"<div>\u0000 \u0000 <p>The fatty acid (FA) profile, aroma compounds and odor activity values (OAVs) of four Iranian seed oils including sesame (SM) (<i>Sesamum indicum</i> L.), black cumin (BC) (<i>Nigella sativa</i> L.), cannabis/hemp (CB) (<i>Cannabis sativa</i> L.), and linseed (LS) (<i>Linum usitatissimum</i> 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 &gt; 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.</p>\u0000 <p><b>Practical Application</b>: 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.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}