Turnip seed oil is an emerging edible oil with substantial nutritional potential. However, a systematic understanding of how supercritical CO 2 extraction parameters influence its physicochemical properties and flavor profile remains limited. In this study, we comprehensively evaluated the effects of key extraction conditions, temperature (35–55 °C) and pressure (25–40 MPa), on oil yield, quality indices, and volatile composition. An integrated analytical platform combining headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) was employed for volatile profiling. A total of 115 volatile organic compounds (VOCs) were tentatively identified, enabling a systematic characterization of the oil's volatile composition. Among these, sixteen aroma-active compounds with odor activity values (OAV) ≥ 1, including 1-octen-3-one, 3-octanone, and pentanoic acid, were identified as the key contributors to the characteristic fatty and fruity notes of turnip seed oil. Multivariate statistical analysis indicated that extraction parameters predominantly influenced the concentrations of VOCs rather than their qualitative composition, leading to the classification of samples into three distinct clusters. The major fatty acids were erucic, linoleic, eicosenoic, oleic, and palmitic acids. The complementary use of HS-GC-IMS and HS-SPME/GC-MS highlighted their technique-specific detection strengths, demonstrating a synergistic approach that provides broader and more comprehensive volatile coverage than either method alone. Collectively, these findings establish a robust scientific basis for optimizing supercritical CO 2 extraction to tailor both the sensory and functional attributes of turnip seed oil, thereby supporting its development as a high-value ingredient in advanced food applications. Moreover, the proposed analytical and optimization framework is readily transferable to other underutilized oilseed resources. • SC-CO 2 extraction was optimized to maximize the yield, quality, and aroma of turnip seed oil. • Integrated HS-GC-IMS and HS-SPME/GC-MS revealed how parameters modulate VOCs for tailored aroma design. • Sixteen OAV≥1 aroma-active compounds (e.g., 1-octen-3-one, 3-octanone, pentanoic acid) drive fatty/fruity notes. • Optimal conditions (45 °C, 35 MPa, 60 min) enable scalable, high-quality production of turnip seed oil.
Li et al. (Fri,) studied this question.