Characterization of the aroma profiles of fried coriander (Coriandrum sativum L.) oils by HS-SPME-GC-MS, GC-O, OAV, multivariate analysis, aroma recombination and omission experiments

The research investigates the impact of frying temperature on the flavor of fried coriander oils (FCO) through molecular sensory science. Significant variations in the sensory attributes of FCO samples were observed under different frying conditions. Gas chromatography-mass spectrometry (GC-MS) analysis identified 66 volatile compounds, with aldehydes, alcohols, and nitrogen-containing compounds being the predominant classes. Principal components analysis (PCA) classified the FCO into 3 distinct groups, such as cluster A (FCO1 and FCO2), cluster B (FCO3 and FCO4), and cluster C (FCO5 and FCO6). By combining sensory evaluation with Partial Least Squares Regression (PLSR), the optimal frying temperature for high aroma quality FCO was found to be 135°C. Twenty aroma-active compounds were identified through OAV value calculation combined with GC-O. Aroma recombination and omission experiments, combined with variable importance in projection (VIP) value analysis, revealed that furfuryl mercaptan, 2-ethyl-6-methylpyrazine, decanal, and ( Z )-3-hexen-1-ol were key aroma compounds influencing the overall sensory characteristics of FCO. In addition, the potential formation mechanism of key aroma compounds was speculated. This study offers important insights into FCO processing, facilitating the optimization of its flavor quality. • Fried coriander oil's aroma profiles at various temperatures were examined. • A total of 66 volatile compounds were detected in all samples. • HS-SPME-GC-MS, GC-O, multivariate analysis, and aroma recombination were applied. • Aroma recombination and omission, combining VIP analysis revealed 4 key aroma compounds.