###### Abstract  
Among the variety of edible cold-pressed oils on the market, hemp seed oil is becoming increasingly popular among scientists and consumers due to its plethora of nutritional compounds. In this study, the goal was to examine the thermal characteristics of cold-pressed hemp seed oil pressed from seeds of the _Henola_ cultivar procured by five different suppliers in two different seasons. This aim of this research was to establish how various scanning rates can affect the unique thermal profile of cold-pressed hemp seed oil in terms of an authenticity assessment. The melting transition was manifested by curves with four peaks for all hemp seed oils; however, they differed for each scanning rate in terms of the shape and peak intensity. Comparing the curves obtained at heating rates of 1 and 2 \({}^{\circ}\)C/min, noticeable differences were observed in the melting transition parameters between hemp seed oils, showing that small differences in fatty acid composition can cause changes in DSC profiles. In contrast, at a scanning rate 5 \({}^{\circ}\)C/min, the melting curves were similar for all hemp seed oils. It was also observed that for all the scanning rates, there was a strong negative correlation between the total content of polyunsaturated fatty acids (ZPUFAs) and the peak temperature of the three peaks (T\({}_{\mathrm{m}}\)2, T\({}_{\mathrm{m}}\)3, and T\({}_{\mathrm{m}}\)4). The most abundant fatty acids were PUFAs, i.e., linoleic acid (C182), with contents ranging from 47 to 55%; and \(\alpha\)-linolenic acid (C 183 \(n\)-3), with contents ranging from 17 to 25%. The application of linear discriminant analysis (LDA) enabled a discriminant model to be built based on the DSC data obtained for differentiation of oils pressed from fresh and stored seeds. h 2023133975 1 [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32]  
(family Cannabaceae), which is an annual herbaceous plant known for its utility as an emblematic multipurpose crop. Seeds acquired from the hemp plant can yield a significant quantity of oil between 28 and 35 g/100 g [1]. Compositional features are the most pivotal factor for hemp seed oils, since such oils are mainly composed of triacylglycerlycerols (TAGs), with 1-2% non-TAGs as unsaponifiable fractions of minor components [2; 3]. The uniquely balanced and nutritionally beneficial fatty acid composition of this oil has contributed to its consumer value. An abundant quantity of polyunsaturated fatty acids (PUFAs) of between 80 and 90% has been reported, with the most pertinent ratio of n\(-\)6 to n\(-\)3 fatty acids reported as 3:1 [4; 5; 6]. However, apart from these, several other bioactive compounds are also present in hemp seed oils, i.e., tocopherols and polyphenols, which act as antioxidants and protect the oil from oxidation damage. These compositional characteristics vary depending upon several factors, i.e., region of production [7], type of cultivars and quality of seeds [5; 8], and the genetic predisposition of varieties based on tillage preparation [9] and extraction procedure [10]. In the past, long past fiber and straw production was the primary method used to cultivate hemp crop; therefore, the harvested seeds (commonly as a byproduct) varied in quality, with different contents of chlorophyll and moisture influencing the physicochemical properties of cold-pressed oils [11]. Hemp seed oils are most commonly produced as cold-pressed oils (often referred to as virgin hemp seed oil), which contributes to their specific nutty taste and light-to-dark green color. Since cold-pressing does not require chemicals or organic solvents but is performed using a screw/mechanical press or a hydraulic press [12], it has been reported that numerous bioactive compounds, along with a wide array of essential amino acids, are retained in the final product, without any chemical contamination [13].