Profiling the aroma compounds of sunflower seed oils subjected to different roasting conditions based on GC–Orbitrap-MS and sensory molecular network

The changes in the composition of aroma compounds and sensory characteristics of 19 sunflower seed oils (SSOs) during different seed roasting processes (roasting temperatures (110–190 °C) and roasting times (20/30 min) and their relationship were investigated. Using high-resolution gas chromatography–Orbitrap mass spectrometry, 106 volatile compounds were identified and categorized into four groups, each reflecting the roasting degree. The SSO samples were characterized as “raw sunflower seed”, “sweet”, “fried instant noodles”, “roasted sunflower seed”, and “burnt” attributes through quantitative descriptive analysis. The complex relationships between sensory qualities and volatile components were revealed by partial least squares regression and sensory molecular network analyses. Because excess “burnt” affected the aroma, the important aroma compounds for “burnt” were quantified. Based on the odor activity values and two-alternative forced choice experiments, ( E )-2-octenal, 2-methylpropanal, ( E,E )-2,4-decanedienal, acetoin, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine were considered as the key material basis of “burnt” attribute. This study validates that regulating the roasting process can improve the sensory quality of SSOs.