| Title: | "Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination" |
| Author(s): | Jia X; Wang L; Zheng C; Yang Y; Wang X; Hui J; Zhou Q; |
| Address: | "Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China. School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China. Nutrition and Health Research Institute, COFCO, Beijing 102209, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The characterization and differences of aroma profiles between those two species remain unclear. In this study, the volatile compounds in FBOs were systemically extracted by headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with ultrasound and identified by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GCxGC-TOFMS) and gas chromatography-olfactometry (GC-O). Ninety-three odorants were identified as aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 6561. Moreover, 63 key compounds exhibited their odor activity values (OAVs) to be greater than 1. The oils of the two species were successfully recombinated with their key odorants. B. juncea oils presented stronger pungent-like, pickled-like, and fishy like notes compared to B. napus oils. The key odor differences were primarily attributed to the concentration of 3-butenenitrile, 4-(methylsulfanyl)butanenitrile, 5-(methylsulfanyl)pentanenitrile, 3-isothiocyanato-1-propene, 3-methyl-3-butenenitrile, isothiocyanatocyclopropane, (methylsulfanyl)acetonitrile, dimethyl sulfide, dimethyl trisulfide, and 3-(methyldisulfanyl)-1-propene. This work provides a guide for the selection of raw materials and odor markers in fragrant B. napus and B. juncea oils" |
| Keywords: | Adult Brassica napus/*chemistry Female Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Humans Male Mustard Plant/*chemistry Odorants/*analysis Olfactometry Plant Oils/*chemistry Smell Volatile Organic Compounds/*chemistry Young Adult Brass; |
| Notes: | "MedlineJia, Xiao Wang, Lifeng Zheng, Chang Yang, Yini Wang, Xiangyu Hui, Ju Zhou, Qi eng 2020/11/24 J Agric Food Chem. 2020 Dec 16; 68(50):14950-14960. doi: 10.1021/acs.jafc.0c05944. Epub 2020 Nov 23" |
