Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation

Diomedes Fernando Ramos Escudero, María Teresa Morales, Mónica Ramos Escudero, Keidy Cancino Chavez, Agustín G. Asuero, Ana María Munoz Jauregui

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

Resumen

Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and sensory profile. The phenolic and volatile compounds were analyzed using liquid chromatography-electrospray ionization-time of flight/mass spectrometry (HPLC-ESI-TOF/MS) and headspace solid phase microextraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS), respectively. A total of 16 phenolic compounds were detected in commercial Sacha inchi oils, while 54 compounds have been found in the volatile fraction. These compounds mainly correspond to notes generated by alcohols, aldehydes, acids, ketones, and terpenoids. Principal component analysis (PCA) showed that the first two PCs account for 71.13% of total variance. Statistical analysis was used to observe the relationships between phenolic and volatile compounds; therefore, consequently, it has been found that 16 volatile compounds may have a significant influence upon overall perceived flavor and odor of the commercial Sacha inchi oils. According to the odor and flavor, the Sacha inchi oil is characterized by “green” odor notes, seed, dried fruit and rough.

Idioma originalInglés
Número de artículo110022
Páginas (desde-hasta)110022
PublicaciónFood Research International
Volumen140
DOI
EstadoPublicada - 1 feb 2021

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