Optimization of Idesia polycarpa Maxim Oil's Aroma-enhancing Process through Response Surface Methodology and Its Quality Traits Analysis

This study aimed to optimize the aroma-enhancing conditions for Idesia polycarpa oil using response surface methodology, with enzyme-hydrolyzed I. polycarpa meal as the main raw material. The quality of the oil before and after aroma enhancement was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography (GC), and national standard methods. The results indicated that the optimal process parameters for preparing aroma-enhanced I. polycarpa oil were as follows: a material-to-oil ratio (v:v) of 1:12, a reaction temperature of 121 ℃, and a reaction time of 37 minutes. Under these conditions, the aroma-enhancing effect of I. polycarpa oil was optimal, with a comprehensive sensory score of 9.16±0.58. 3-Methylbutanal, phenylacetaldehyde, 2-acetylthiazole, and 2-methylpropionic acid endowed aroma-enhanced I. polycarpa oil with rich fruity, lipid, and meaty flavor characteristics, playing a crucial role in enhancing the flavor of I. polycarpa oil. Furthermore, in terms of baking aroma, caramel aroma, and comprehensive sensory evaluation, the aroma-enhanced I. polycarpa oil outperformed the refined I. polycarpa oil. When compared to the refinedoil, there was no significant difference in fatty acid composition, acid value, peroxide value, color, and saponification value (P>0.05). In conclusion, the aroma-enhancing technology of I. polycarpa oil effectively improved the flavor characteristics of refined I. polycarpa oil while maintaining its original quality features. This provided a scientific basis for the product development and market application of I. polycarpa oil.