| Title: | Analysis of volatile organic compounds in Irish rapeseed oils |
| Author(s): | Coughlan R; Kilcawley K; Skibinska I; Moane S; Larkin T; |
| Address: | "Department of Applied Science, Technological University of the Shannon: Midlands Midwest, Ireland. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland" |
| DOI: | 10.1016/j.crfs.2022.100417 |
| ISSN/ISBN: | 2665-9271 (Electronic) 2665-9271 (Linking) |
| Abstract: | "In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Compounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may influence an oil's sensory profile" |
| Keywords: | Descriptives producers Irish Rapeseed oil Sensory VOCs; |
| Notes: | "PubMed-not-MEDLINECoughlan, Rebecca Kilcawley, Kieran Skibinska, Iwona Moane, Siobhan Larkin, Tracey eng Netherlands 2023/01/07 Curr Res Food Sci. 2022 Dec 24; 6:100417. doi: 10.1016/j.crfs.2022.100417. eCollection 2023" |
