| Title: | "Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?" |
| Author(s): | Liang Q; Xiong W; Zhou Q; Cui C; Xu X; Zhao L; Xuan P; Yao Y; |
| Address: | "Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China. Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China. Electronic address: xuanpu1964@163.com. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China; Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China. Electronic address: yaoyingzheng@126.com" |
| DOI: | 10.1016/j.foodchem.2023.135594 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study aims to investigate the effect of three rapeseed varieties with different erucic acid (EA) and glucosinolates (GLSs) content, and different degumming methods on the volatile flavor profiles of fragrant rapeseed oil (FRO). A total of 171 volatile compounds were identified by headspace solid-phase microextraction combine with gas chromatography-mass spectrometry (HS-SPME/GC-MS), and 87 compounds were identified as key odorants owing to their relative odor activity values (ROAV) >/= 1. Methyl furfuryl disulfide was identified in rapeseed oil for the first time, with highest ROAVs (up to 26805.46). The volatile flavor profile of rapeseed oil was affected by GLSs content to a certain extent rather than EA content. Rapeseed varieties with low-EA and high-GLSs are suitable to produce FRO. Silicon dioxide adsorbing was an effective alternative method to water degumming in FRO. This work provided a new idea for selection of raw materials and degumming methods in FRO production" |
| Keywords: | Rapeseed Oil/chemistry Odorants/analysis Glucosinolates *Volatile Organic Compounds/analysis *Brassica napus *Brassica rapa/chemistry Solid Phase Microextraction Erucic acid Fragrant rapeseed oil Glucosinolate Key odorants Silicon dioxide degumming; |
| Notes: | "MedlineLiang, Qiang Xiong, Wei Zhou, Qi Cui, Cheng Xu, Xia Zhao, Ling Xuan, Pu Yao, Yingzheng eng England 2023/02/03 Food Chem. 2023 Jun 30; 412:135594. doi: 10.1016/j.foodchem.2023.135594. Epub 2023 Jan 30" |
