| Title: | Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting |
| Author(s): | Gracka A; Jelen HH; Majcher M; Siger A; Kaczmarek A; |
| Address: | "Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624 Poland. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624 Poland. Electronic address: henrykj@up.poznan.pl" |
| DOI: | 10.1016/j.chroma.2015.10.088 |
| ISSN/ISBN: | 1873-3778 (Electronic) 0021-9673 (Linking) |
| Abstract: | "Two varieties of rapeseed (one high oleic - containing 76% of oleic acid, and the other - containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140-180 degrees C, and for 5-15min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavour and contributed to a substantial increase in the amount of a potent antioxidant-canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatography-mass spectrometry (GCxGC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatography-olfactometry (GC-O). The most important compounds determining the flavour of oils obtained from the roasted seeds were dimethyl sulphide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GCxGC-ToFMS and principal component analysis (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, methyl ketones (2-hexanone, 2-heptanone and 2-octanone)" |
| Keywords: | "Brassica rapa/chemistry Fatty Acids, Monounsaturated Food Analysis/*methods Gas Chromatography-Mass Spectrometry *Hot Temperature Olfactometry Plant Oils/*chemistry Rapeseed Oil Seeds/*chemistry Volatile Organic Compounds/*analysis Flavoromics GCxGC-ToFMS;" |
| Notes: | "MedlineGracka, Anna Jelen, Henryk H Majcher, Malgorzata Siger, Aleksander Kaczmarek, Anna eng Research Support, Non-U.S. Gov't Netherlands 2015/11/26 J Chromatogr A. 2016 Jan 8; 1428:292-304. doi: 10.1016/j.chroma.2015.10.088. Epub 2015 Nov 2" |
