Table 3.

Odor active value and odor contribution (%) of odor active compounds in hemp seed oil under six roasting conditions using gas chromatography-mass spectrometry and gas chromatography–olfactometry.

Volatile compounds	Odor note	RT1	RI2	threshold	Raw		140℃_9 min		140℃_12 min		160℃_6 min		160℃_12 min		180℃_6 min
		(min)		(μg/kg)	OAV3	OC4	OAV	OC	OAV	OC	OAV	OC	OAV	OC	OAV	OC
2,5-Dimethylpyrazine	Rosted hemp seed oil	11.654	919	8	ND5	ND	ND	ND	3.10	0.37	ND	ND	50.32	0.94	21.45	0.71
(E)-2-Heptenal		13.185	966	4.6	ND	ND	2.43	0.52	5.48	0.65	6.04	2.26	40.22	0.75	ND	ND
trans-Sabinenehydrate		15.528	1,037	9.59	ND	ND	5.05	1.08	ND	ND	ND	ND	ND	ND	ND	ND
Limonene		15.469	1,035	10	ND	ND	ND	ND	3.27	0.39	4.29	1.60	4.26	0.08	2.83	0.09
2-Ethyl-3,5-dimethylpyrazine		17.045	1,084	0.04	ND	ND	ND	ND	688.00	81.94	220.00	82.19	4856.75	90.85	2342.75	78.00
2,5-Diethyl-3-methylpyrazine		19.398	1,164	8.6	ND	ND	ND	ND	ND	ND	ND	ND	1.56	0.03	ND	ND
δ-3-Carene	Roasted	14.579	1,005	5	ND	ND	93.51	19.99	ND	ND	ND	ND	ND	ND	ND	ND
β-Phellandrene		15.532	1,037	36	ND	ND	1.04	0.22	ND	ND	ND	ND	ND	ND	ND	ND
1-Dodecanol		13.245	967	0.066	ND	ND	278.33	59.49	ND	ND	ND	ND	ND	ND	ND	ND
2-Isobutyl-3-methylpyrazine	Sweet	11.848	925	0.13	ND	ND	ND	ND	ND	ND	ND	ND	20.85	0.39	150.54	5.01
Trimethylpyrazine		14.64	1,007	0.35	ND	ND	ND	ND	133.14	15.86	ND	ND	ND	ND	447.66	14.90
3-Ethyl-2,5-dimethylpyrazine		17.065	1,085	0.4	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	35.68	1.19
2,6-Diethylpyrazine		17.072	1,085	6	ND	ND	ND	ND	3.96	0.47	ND	ND	ND	ND	ND	ND
1-Octen-3-ol	Bitter	13.915	986	1	ND	ND	ND	ND	ND	ND	36.03	13.46	367.66	6.88	ND	ND
2-Octanone		14.311	997	50	ND	ND	1.93	0.50	2.69	0.32	ND	ND	4.18	0.08	2.82	0.09
p-Cymene	Grassy/ raw hemp seed oil	15.345	1,031	6.2	4.67	100.00	ND	ND	ND	ND	1.32	0.49	ND	ND	ND	ND

¹RT: retention time.

²RI: retention index.

³OAV: odor active value.

⁴OC: odor contribution.

⁵ND: not detected.