Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Seed oils derived from agricultural byproducts represent valuable sources of nutrients and bioactive compounds; however, their compositional and sensory characteristics remain insufficiently explored. This study systematically characterized cantaloupe seed oil (CSO), grape seed oil (GSO), pumpkin seed oil (PSO), and tomato seed oil (TSO) from Xinjiang, China, with emphasis on oxidative stability, fatty acid composition, volatile profiles, and sensory attributes. The results showed that CSO, GSO, and PSO exhibited acid values within the Codex Alimentarius limit, whereas TSO slightly exceeded the recommended threshold. Fatty acid analysis revealed that linoleic acid was predominant in CSO, GSO, and TSO, whereas PSO contained relatively higher levels of oleic and linolenic acids, leading to significant variation in ƩMUFA/ƩPUFA ratios among the oils. A total of 78 volatile compounds were identified using HS‐GC–IMS, with aldehydes (e.g., hexanal, octanal, and nonanal) playing a major role in aroma differentiation. Multivariate analysis, including principal component analysis and Euclidean clustering, clearly distinguished the four oils based on their volatile fingerprints. Sensory evaluation further demonstrated distinct flavor characteristics, with PSO showing relatively higher overall acceptability, whereas TSO exhibited increased bitterness and off‐flavors. Overall, these findings highlight the diverse nutritional and sensory properties of Xinjiang seed oils and support their potential for value‐added applications in food and nutraceutical systems.