Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation

Fernando Ramos-Escudero, María Teresa Morales, Mónica Ramos Escudero, Ana María Muñoz, Keidy Cancino Chavez, Agustín G. Asuero

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and sensory profile. The phenolic and volatile compounds were analyzed using liquid chromatography-electrospray ionization-time of flight/mass spectrometry (HPLC-ESI-TOF/MS) and headspace solid phase microextraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS), respectively. A total of 16 phenolic compounds were detected in commercial Sacha inchi oils, while 54 compounds have been found in the volatile fraction. These compounds mainly correspond to notes generated by alcohols, aldehydes, acids, ketones, and terpenoids. Principal component analysis (PCA) showed that the first two PCs account for 71.13% of total variance. Statistical analysis was used to observe the relationships between phenolic and volatile compounds; therefore, consequently, it has been found that 16 volatile compounds may have a significant influence upon overall perceived flavor and odor of the commercial Sacha inchi oils. According to the odor and flavor, the Sacha inchi oil is characterized by “green” odor notes, seed, dried fruit and rough.

Original languageEnglish
Article number110022
JournalFood Research International
StatePublished - Feb 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd


  • Authentication
  • Oil
  • Phenolic profile
  • Plukenetia volubilis seed
  • Sensory properties
  • Volatile profiles


Dive into the research topics of 'Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation'. Together they form a unique fingerprint.

Cite this