Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

Abstract Flavor properties of hemp seed oil were determined using e-sensors and GC–MS/O. The sweetness of hempseed oil tends to increase with roasting. Main volatile compounds and odor active compounds were Maillard reaction products. Roasting conditions influenced bitterness and grassy odor in hemp seed oil. The results can be used as basic data on hemp seed oil for an edible oil industry. Article type: Research Article Keywords: Hemp seed oil, Maillard reaction, Chemosensory properties, Multivariate analysis, Odor active compounds Authors: Hyangyeon