| Title: | Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction |
| Author(s): | Zhou Q; Jia X; Yao YZ; Wang B; Wei CQ; Zhang M; Huang F; |
| Address: | "Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China. Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China. Institute of Agro-Products Processing Science and Technology , Sichuan Academy of Agricultural Sciences , Chengdu 610066 , P. R. China. School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education , Shihezi University , Shihezi 832000 , Xinjiang Autonomous Region , P. R. China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatography-mass spectrometry. A total of 29 volatile compounds were identified by gas chromatography-olfactometry including pyrazines, alcohols, aldehydes, ketones, and sulfur compounds. Further, 2,5-dimethylpyrazine (peanut-like), 3-ethyl-2,5-dimethylpyrazine (roasted nut-like), dimethyl trisulfide (cabbage-like), 4-isothiocyanato-1-butene (pungent and pickle-like), butyrolactone (caramel-like), and benzyl nitrile (pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values >/=1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. Futhermore, this novel approach is applicable in the field of food flavor" |
| Keywords: | Adsorption Flavoring Agents/*chemistry/isolation & purification Gas Chromatography-Mass Spectrometry Odorants/*analysis Olfactometry Rapeseed Oil/*chemistry/economics Seeds/chemistry Solid Phase Extraction Volatile Organic Compounds/*chemistry/isolation &; |
| Notes: | "MedlineZhou, Qi Jia, Xiao Yao, Ying-Zheng Wang, Bei Wei, Chang-Qing Zhang, Min Huang, Fenghong eng 2019/09/19 J Agric Food Chem. 2019 Oct 16; 67(41):11454-11463. doi: 10.1021/acs.jafc.9b05691. Epub 2019 Oct 2" |
