The quality and volatile-profile changes of Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by different oil-producing processes

摘要: Quality parameters and volatile profiles were determined for Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by cold pressing, heat refining of sun-dried baked kernels. included peroxide value, acid fatty acids, UV absorbance. The tested oils showed absorbance values at 232 268 nm 0.70–0.85 0.20–0.38, respectively; 2.09–5.62 mmol O2/kg 0.36–1.40 mg KOH/g. major composition found in the was oleic (70.29–71.25%) followed linoleic (22.31–23.00%), palmitic (4.57–4.87%), stearic acids palmitoleic (0.62–0.71%), α-linolenic (0.15–0.18%). numbers concentrations compounds ranged from 19–52 to 6172–23871 μg/g, respectively. Nine present, different amounts, all studied: benzaldehyde, 2-methyl-propanal, 2-methyl-butyl aldehyde, furfural, nonanal, methylpyrazine, 2,5-dimethyl-pyrazine, methoxy pyrazine, 3-ethyl-2,5-dimethyl-pyrazine. results our present investigation revealed that oil-producing process had significant influence on oil. In particular, baked–pretreatment may enhance aroma increasing number quantity compounds. 1 Practical applications: Apricot has recently received attention because its health nutritional properties, with favorable biologically active compounds. is suitable as an edible food pressing lead enhanced flavor. The (80°C)–pretreatment good flavor.