Construction and Adulteration Detection Based on Fingerprint of Volatile Components in Hazelnut Oil

Qunxing Zhou¹, Jingjing Han¹, Chunmao Lyu^1, , Xianjun Meng¹, Jinlong Tian¹ and Hui Tan¹

¹College of Food Science, Shenyang Agricultural University, Shenyang, China

Cite this paper:
Qunxing Zhou, Jingjing Han, Chunmao Lyu, Xianjun Meng, Jinlong Tian and Hui Tan. Construction and Adulteration Detection Based on Fingerprint of Volatile Components in Hazelnut Oil. Journal of Food and Nutrition Research. 2022; 10(2):164-174. doi: 10.12691/jfnr-10-2-10

Abstract

The volatile components of hazelnut oil are one of the important characteristics of hazelnut oil quality. To evaluate and identify the adulteration quality of hazelnut oil, this experiment adopts the HS – SPME/GC - MS technique combined with similarity analysis and cluster analysis and builds the standard fingerprint of volatile components in 9 samples of hazelnut oil. hazelnut oil samples are obtained from 3 kinds of hazelnut (flat hazelnut, European hazelnut, Flat-European hazelnut) by pressing method, water enzymatic method and leaching method, respectively. And on this basis, the fit of the good hazelnut oil and peanut oil adulteration model were established. The results showed that the volatile components of hazelnut oil obtained by different varieties combined with different oil preparation methods were similar. However, for flat hazelnut varieties, different preparation methods had a certain influence on the volatile components of flat hazelnut oil, and there was a certain difference among samples. When the amount of adulteration is larger, the relative error is smaller, and the proportion model of adulteration is more accurate. When the proportion of peanut oil adulteration is in the range of 20%~100%, the average relative error is 2.427%, and the relative errors are all less than 10%. In this case, model of hazelnut oil mixed with peanut oil is the most reliable model.

Keywords:
fingerprint fatty acids volatile components adulteration test GC-MS

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