Effect of roasting treatment on flavor and quality of fragrant corn oil

Corn oil is valued for its nutritional properties and flavor, but roasting condition effects on flavor development remain understudied. This study examined the roasting condition (160-180 °C, 10-30 min) effects on fragrant corn oil (FCO) quality, focusing on its physicochemical properties, nutritional composition, and flavor development. Results showed that moderate thermal treatment improved nutrient content and flavor of FCO. Volatile organic compounds (VOC) were determined by SAFE-GC-MS, with 39 key aroma-active compounds (KAC) identified through chemometric tools and odor activity value (OAV). Pyrazines, furans, and aldehydes were primary KAC contributing to desirable flavor of FCO, and 2-methoxy-4-vinylphenol caused burnt odor in heavily roasted samples. Correlation analysis revealed that KAC were associated with glucose, fructose, amino acids, linoleic acid, and oleic acid, suggesting Maillard reaction (MR) and lipid oxidation as primary KAC formation pathways. These findings provide key insights for high quality FCO production with desirable nutritional value and sensory characteristics.