Skip to main content

ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1486368
This article is part of the Research Topic Edible Oil: Extraction Technology, Detection Method, Quality and Nutrition Evaluation View all articles

Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics

Provisionally accepted
Yanchi Zhou Yanchi Zhou Jingtao Cui Jingtao Cui Qiaozhu Wei Qiaozhu Wei Long Wu Long Wu Tian Li Tian Li Weimin Zhang Weimin Zhang *
  • Hainan University, Haikou, China

The final, formatted version of the article will be published soon.

    Aroma significantly influences the quality of rambutan seed oil. This study systematically investigated and compared the aroma characteristics of three types (BR-4, BR-5 and BR-7) of rambutan seed oils using HS-SPME-GC-MS and HS-GC-IMS techniques, augmented by chemometric modeling. GC-MS identified 135 volatile compounds, primarily hydrocarbons and esters, while GC-IMS characterized 35 compounds, mainly aldehydes and alcohols. Multivariate statistical analyses revealed significant differences in the aroma profiles among the oil samples. BR-5 exhibited the highest levels of aldehydes and hydrocarbons, whereas BR-7 demonstrated the highest content of esters and ketones. 21 and 15 differentially volatile compounds were extracted from the datasets obtained via GC-MS and GC-IMS. These compounds primarily comprised esters (floral and fruity) and aldehydes (green and fatty), interacting to create the distinctive aroma profiles of the three rambutan seed oils. This study provides theoretical support for evaluating the flavor characteristics and utilization potential of rambutan seed oil.

    Keywords: Rambutan seed oil, volatile compounds, GC-MS, GC-IMS, Aroma profiles, chemometrics

    Received: 26 Aug 2024; Accepted: 03 Oct 2024.

    Copyright: © 2024 Zhou, Cui, Wei, Wu, Li and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Weimin Zhang, Hainan University, Haikou, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.