Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry

In this study, electronic sensors, gas chromatography–mass spectrometry (GC-MS), and GC-olfactometry (GC-O) were used to analyze the flavor of pomegranate seed oil (PSO) extracted from roasted pomegranate seeds. A preliminary study was conducted to determine the extent to which roasting treatment positively affects the physicochemical and sensory properties of pomegranate seeds, and a total of four conditions including raw were selected (raw, 160 °C for 15 min, 160 °C for 20 min, 180 °C for 10 min). This study aimed to determine if the beneficial effects of roasting seeds are retained when the oil is extracted from the seeds, and to explore their potential use in the food industry as a fat-soluble material. Electronic tongue (E-tongue) analysis revealed that roasting enhanced umami and sweetness while reducing bitterness. A total of 46 and 50 volatile compounds were detected using the electronic nose (E-nose) and GC-MS, respectively. The major volatile compounds were Maillard reaction products, which were not detected in the raw samples, and the terpene content decreased after roasting. A total of 13 odor-active compounds analyzed by GC-O were identified, with the majority having odor-active value (OAV) above 1. This study provides an aroma profile of PSO that can be used as a primary database for controlling the aroma and selecting optimal roasting conditions for application in food processing. [Display omitted] •This study confirmed the potential of roasting pomegranate seed oil to improve flavor characteristics.•Roasting has increased sweetness and umami and improved bitterness in pomegranate seed oil.•The volatile compounds from the lipid oxidation products, including aldehydes and ketones, increased after roasting.•Maillard reaction products are the main volatile and odor-active compounds in roasted pomegranate seed oil.