From Precursors to Perception: A Unified Framework for Flavor Formation in Roasted Oilseeds

Roasted oilseeds and their derived oils are globally valued for their characteristic aroma profiles, yet the chemical basis underlying seed‐specific flavor identity remains fragmented across commodity‐focused and method‐dependent studies. This review synthesizes current evidence into an integrated precursor‐pathway‐matrix framework that explains how shared thermal reaction networks yield divergent sensory outcomes. Comparative analysis across major oilseeds (peanut, sesame, rapeseed, sunflower, and others) demonstrates that while Maillard chemistry, Strecker degradation, and lipid oxidation operate universally during roasting, flavor identity is primarily governed by differences in precursor pools (free amino acids, peptides, reducing sugars, and seed‐specific minor constituents) and their interaction with matrix structure and process conditions. Lipid‐derived volatiles generally contribute background aroma “body” and become dominant mainly under oxidation‐favoring regimes. Sensory dominance is driven by a limited subset of low‐threshold odorants rather than by total volatile abundance, explaining apparent inconsistencies among studies. By linking precursor composition, reaction hierarchy, volatile formation, and perception, this review provides a unified mechanistic model that reconciles cross‐study variability and supports rational flavor design, process optimization, and standardization in roasted oilseed production. Key knowledge gaps and methodological priorities for predictive and industrially transferable control are identified.