Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage

Abstract

Peony (Paeonia section Moutan DC.) seed oil is a novel vegetable oil with unique aromatic profile. The objectives of this study were to characterize the volatile compounds with optimized analysis conditions, and to study the effects of oxidation during storage. The Headspace Solid-phase Micro-extraction (HS-SPME) conditions were optimized with factors including extraction fiber, extraction time and temperature, as well as sample amount and desorption time. Then, the aromatic compounds extracted from peony seed oil were determined using the odor activity value (OAV) method coupled with the GC-olfactometry. Results found that the best HS-SPME conditions were DVB/CAR/PDMS fibers with magnetic stirring for 50 min of extraction at 60 • C. The optimal sample amount was 4 g with 6 min of desorption. Forty-one volatile components were found, and 19 aromatic components were identified using GC-MS and GC-olfactometry. This is the first study to describe 4,7-dimethylbenzofuran in peony seed oil with a unique aroma of grass, light bitter, and fragrance. The stability of alcohol and terpenoids decreased as accelerated oxidation progresses. This study provides the theoretical basis for the sensory attributes, and shelf-life of peony seeds oil products for industry production and marketing.

Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties

“…All the odor thresholds and odor quality were obtained from: ‘Odour & Flavour Detection thresholds in water (in parts per billion, l μg L −1 )’ (); refs. 40–48 .b— No threshold for the compound in water was found.cHPT, herbaceous peony tea; OAV, odor activity value; VIP, variable importance projection.…”

“…All the odor thresholds and odor quality were obtained from: ‘Odour & Flavour Detection thresholds in water (in parts per billion, l μg L −1 )’ (); refs. 40–48 .…”

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

“…Its change was associated with the oxidation of linoleic or arachidonic acid. [ 28 ] Its content in PASO‐M, PASO‐C, and PASO‐A was positively correlated with time, and increased by 30 203, 20 986, and 22 898 µg kg −1 after 30 days of storage, respectively. Therefore, the results inferred that the oxidation stability of PASO‐M may be lower than PASO‐C and PASO‐A.…”

Morphology and Physiology Response to Stratification during Seeds Epicotyl Dormancy Breaking of Paeonia emodi Wall. ex Royle

“…Paeonia are considered potential oil plants [23,24]. As an energy storage substance in seeds, lipids were thought to play an important role in the process of dormancy and germination in P. suffruticosa, Juglans regia, and Suaeda salsa by converting to sugars via glyoxylic acid metabolism or producing signal molecules related to dormancy release [25][26][27][28].…”