Abstract: In this study, the flavors and volatile compounds from cold-pressed flaxseed oils were identified and comparatively studied using quantitative descriptive analysis method, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) of headspace solid phase microextraction and simultaneous distillation extraction coupled with chemometrics. The results showed that cold-pressed flaxseed oils have a unique flavor, mainly presenting grassy and fishy flavors. Totally 34 characteristic components of cold-pressed flaxseed oils were detected, including 12 aldehydes, 7 alcohols, 5 acids, 3 terpenes, 3 alkanes, 2 ketones and 2 aromatic compounds. According to GC-O, detection frequency （DF≥6）and odor activity value(OAV≥1), indicating that 2-ethyl hexanol, hexanol, (E)-2-hexenal, hexanal, (E,E)-2,4-heptadienal with grassy flavor and (Z)-4-heptenal with fishy flavor from cold-pressed flaxseed oils. In the PCA model, characteristic flavor intensity was associated with sensory flavor of different areas cold-pressed flaxseed oils. The results of this study can provide a theoretical basis for improving the aroma, process and quality of cold-pressed flaxseed oils.

Key words: cold-pressed flaxseed oils, gas chromatography-mass spectrometry- olfactometry, odor activity value, frequency detection