Food Research Institute

Guo, S. – Jom, K. N. – Ge, Y.
Effects of storage temperature and time on metabolic and flavouromic profiles of roasted germinated sunflower seeds


Kriskamol Na Jom, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Paholyothin Rd., 10900 Bangkok, Thailand. E-mail: kriskamol.n@ku.ac.th
Yan Ge, Academy of Science, Nanjing Agricultural University, No.1 Weigang Rd., 210000 Nanjing, China. E-mail: geyanboxing@hotmail.com

Received 22 April 2020; 1st revised 17 June 2020; accepted 29 July 2020; published online 11 August 2020.

Summary: Roasted germinated sunflower seeds were stored at 20 °C and 40 °C for 1 to 4 weeks. Integrative metabolomics-flavouromics was applied to monitor dynamic changes of metabolites and volatile compounds during storage using gas chromatography-flame ionization detection and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. In total, 63 metabolites and 73 volatile compounds were identified. Relative targeted quantification showed a reduction of unsaturated fatty acids, amino acids, gamma-aminobutyric acid and organic acid contents, and an increase in the contents of hexanal, heptanal and nonanal at 40 °C. Principal components analysis differentiated all samples related to their storage temperature and time. Heatmap and agglomerative hierarchical clustering analysis further revealed the differences and similarities among the samples. The storage of roasted germinated sunflower seeds clustered into three major groups. For instance, group I showed higher levels of off-flavour compounds at 40 °C, indicating a higher potential of lipid oxidation occurring at 40 °C. Group III exhibited higher levels of amino acids and pyrazines at 20 °C, indicating a low loss of nutrients and a high potential of roast aroma at 20 °C. The samples stored at 20 °C better maintained nutrients and the roast aroma.

Keywords: sunflower seed; metabolite; flavour; storage

Download:
  (pdf, 474.81 Kb, 495x)