{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T05:22:31Z","timestamp":1790140951748,"version":"4.0.1"},"reference-count":42,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2023,10,23]],"date-time":"2023-10-23T00:00:00Z","timestamp":1698019200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31760434"],"award-info":[{"award-number":["31760434"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32360631"],"award-info":[{"award-number":["32360631"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [\n                      <jats:italic>Linum usitatissimum<\/jats:italic>\n                      (L.)], then applied the headspace\u2013gas chromatography\u2013ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent\u2010extracted FSO, cold\u2010pressed FSO, and hot\u2010pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent\u2010extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold\u2010pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot\u2010pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold\u2010pressed FSO and hot\u2010pressed FSO had similar volatile profiles, and they were different from solvent\u2010extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Practical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high\u2010quality FSO.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16787","type":"journal-article","created":{"date-parts":[[2023,10,24]],"date-time":"2023-10-24T03:03:10Z","timestamp":1698116590000},"page":"4988-5001","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effects of different extraction methods on volatile profiles of flaxseed oils"],"prefix":"10.1111","volume":"88","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5827-4990","authenticated-orcid":false,"given":"Xuelian","family":"Sun","sequence":"first","affiliation":[{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co\u2010construction by Ministry and Province), School of Food Science and Technology Shihezi University  Shihezi Xinjiang China"},{"name":"Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology Shihezi University  Shihezi Xinjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yilai","family":"Wan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co\u2010construction by Ministry and Province), School of Food Science and Technology Shihezi University  Shihezi Xinjiang China"},{"name":"Key Laboratory for 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Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co\u2010construction by Ministry and Province), School of Food Science and Technology Shihezi University  Shihezi Xinjiang China"},{"name":"Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology Shihezi University  Shihezi Xinjiang China"},{"name":"Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University  Shihezi Xinjiang China"},{"name":"Oil Deep Processing and Nutrition Safety Innovation Team Xinjiang Academy of Agricultral and Reclamation Science  Shihezi Xinjiang 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