Chemical characterization of the aroma of new functional ingredients with high nutritional value: sensomic approach

Most of today's chronic diseases, especially non-communicable diseases, are multifactorial and for some, the onset is associated with poor diet. It is believed that functional foods and dietary supplements, as part of healthy eating habits, can have significant benefits for human health by providing both primary and secondary prevention. As part of the regional NUTRAcore project, extra virgin olive oil, hemp oil, virgin olive oil and flaxseed oil were selected for the preparation of different blends that could become new functional and healthier ingredients used as raw materials for seasoning food or making sweet and savoury baked goods [1]. While the consumption of extra virgin olive oil and virgin olive oil has been widespread and promoted by the knowledge of their health benefits, the use of hemp oil and flaxseed oil has been promoted more recently as their nutritional and health values have been recognised [2]. Hemp oil and flaxseed oil have an optimal ω6/ω3 ratio, which is essential for maintaining the balance of the human organism and preventing cardiovascular diseases [2-4]. However, due to their high content of polyunsaturated fatty acids, hemp and flaxseed oil are much more susceptible to oxidative degradation, which can affect the stability and pleasant aroma of the finished oil ingredient and baked goods. During the heating process, some volatile compounds develop which are responsible for rancid off-flavours leading to a less appealing sensory profile of the oil. The aim of this study was to characterise the volatile content and thus the flavour profile of these vegetable oils as individual components and as part of blends in the innovative ingredient. In addition, their stability to oxidative degradation was evaluated by observing the changes in the volatile fraction, especially during heating processes. The first screening was carried out with HS-SPME-GC-MS. Two-dimensional comprehensive gas chromatography (GCxGC- MS) was then used to extend the characterisation of the oils. Several oxidation marker compounds were identified in each sample and their changes during the heating process were assessed [5]. Furthermore, these markers were quantified using multiple headspace extraction (MHE) to calculate their OAVs (Odour Activity Values), which describe the sensory profile of the studied sample in terms of odour impact. The optimal blend from a nutritional and sensory point of view has been used as a base lipid fraction in the production of biscuits further fortified with fibre, fibre and edulcorant, and Vitamin D.