Enzymatic Hydrolysis of Oilseeds and Their By-Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications.

High-temperature treatment is widely employed in the manufacturing of oilseeds and their derivatives to optimize the sensory characteristics, because flavor quality is a critical factor influencing consumer preferences. However, high-temperature treatment leads to several undesirable outcomes, including harmful compound formation and nutrient degradation. Therefore, developing processes to produce oilseed products with desirable sensory characteristics, without compromising food safety and nutritional value, remains an urgent challenge for researchers.

Effect of roasting treatment on flavor and quality of fragrant corn oil.

Corn oil is valued for its nutritional properties and flavor, but roasting condition effects on flavor development remain understudied. This study examined the roasting condition (160-180 °C, 10-30 min) effects on fragrant corn oil (FCO) quality, focusing on its physicochemical properties, nutritional composition, and flavor development. Results showed that moderate thermal treatment improved nutrient content and flavor of FCO.

Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics.

Peanut oil is appreciated for its high nutritional value and distinctive properties, also recognized as one of the major vegetable oils. Flavor is a significant characteristic that not only determines the quality of peanut oil but also significantly influences consumer acceptance. The odor-active compounds in hot-pressed and cold-pressed peanut oil, flavor analysis methods (extraction, qualitative, quantitative, and sensory evaluation), and the effects of raw materials, pretreatment techniques, and oil extraction methods on peanut oil flavor have been thoroughly examined in this review.