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Flaxseed is one of the eight major oil crops in China, and flaxseed oil is a healthy vegetable oil rich in α-linolenic acid, which is highly favored by consumers. Volatile flavor substances are a key attribute affecting the quality of flaxseed oil and its popularity among consumers. This article provides a systematic overview of recent advances in the research on volatile flavor substances in flaxseed oil, with a focus on the techniques and methods for the extraction, analysis and detection of volatile flavor substances in flaxseed oil from the perspective of molecular sensory science, the material basis and aroma characteristics of volatile flavor in flaxseed oil, and the factors affecting the flavor formation of flaxseed oil. Moreover, it also summarizes the possible formation pathways of some key flavor substances during the processing of flaxseed oil. It is hoped that this review will provide a theoretical basis for improving the flavor of linseed oil.

The commercial sesame oil was selected as the research subject and its volatile flavor components was extracted through solvent-assisted flavor evaporation (SAFE). Then, the aroma substances of the sesame oil were semi-quantitatively analyzed based on triple quadrupole gas chromatography-mass spectrometry. Finally, the relative odor activity values (ROAV) were combined to analyze the terms of volatile flavor contributions. The results showed that a total of 107 volatile flavor components were identified in sesame oil, of which 35 substances were seem as contributed flavor (ROAV≥0. 01), including 4 sulfides, 5 phenols, 10 pyrazines, 4 furans, 3 aldehydes, 4 thiazoles, 2 pyrroles, 2 thiophenes, and 1 indole. They provided "cabbage" "fishy" "sulfur" "smoky" "popcorn" "oil" and "roasted sesame". In particular, compounds 14 flavor components with ROAV≥0. 10 were determined as key flavor components, such as acetyl pyrazine, 2-furanmethanol, 2,3-dimethyl-pyrazine, 2,3,5-trimethylpyrazine, dimethyl disulfide, dimethyl trisulphide, methyl furfuryl disulfide, methyl thiolacetate, 4-vinyl-2- methoxyphenol, 2-methoxyphenol, hexanal, 2-ethyl-6-methyl-pyrazine, 2-methyl-3-furanothiol and 3-ethyl-2,5- dimethyl-pyrazine. Using this method to determine the key volatile flavor components of sesame oil, not only could expand the flavor database of sesame oil, but also could provide an important material basis for evaluating and regulating the flavor quality of sesame oil. [ABSTRACT FROM AUTHOR]