Preparation and study of chemical, sensory, and nutritional values of balanced polyunsaturated fatty acid safflower seed oil blended oil

Balanced polyunsaturated fatty acids (PUFAs) ratio, nutritional value and flavor are key edible oil attributes. Based on pressure technology, mixing ratio equations, response surface methodology, and analyses of physicochemical and nutritional indexes as well as key volatiles, this study explored oilseed mixing ratio, optimal extraction conditions in the blended cold pressing (BCP) process, and blended oil's physicochemical properties, nutritional profile, and aroma. Results showed the optimal flaxseed:safflower seed mass ratio was 1:(1.66–2.6); best extraction conditions: 64 °C pressing temperature, 6.7 % moisture, 1.5-min 800 W microwave treatment, with a final oil yield of 19.83 %. BCP oil (BCPO) showed enhanced oxidative stability, improved nutritional functions, and richer volatiles (aldehydes, alcohols, pyrazines). Sensory evaluation showed BCPO had prominent vegetable, roasted and overall flavors. This study developed a one-step BCP process to prepare blended oils with balanced PUFAs, providing a theoretical basis for BCP application in edible oil processing.