The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process

F.G. Pan; X.M. Chen; E.Q. Yang; B.Q.  Liu

doi:10.3989/gya.0992221

Authors

F.G. Pan Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-3315-4244
X.M. Chen Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-8102-0975
E.Q. Yang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-8465-5917
B.Q. Liu Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-2777-4842

DOI:

https://doi.org/10.3989/gya.0992221

Keywords:

Evening primrose oil, Fatty acid composition, Volatile components, UV/TiO2

Abstract

Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO₂) was able to effectively reduce odorous aldehyde concentrations, which would produce undesired flavors. Specifically, reductions in the E-2-Decenal, 1-octen-3-ol and hexanoic acid in EPO reached 50, 75.2 and 61.4% after a UV/TiO₂ process of 5 min, respectively. The odor active values (OAV) and hierarchical cluster analysis (HCA) showed that the result of the 5 min group was similar to that of the original oil. In addition, the physicochemical characteristics of EPO after processing did not change significantly. The result of the aroma profile analysis was consistent with the OAV and HCA results. Therefore, it has been concluded that 5 min UV/TiO₂ treatment could degrade some volatile compounds and provide a potential deodorization method for industry.

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