| Title: | Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions |
| Author(s): | Yang Y; Yu P; Sun J; Jia Y; Wan C; Zhou Q; Huang F; |
| Address: | "Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China. Electronic address: zhouqi01@caas.cn" |
| DOI: | 10.1016/j.foodchem.2021.131607 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 mug/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1-hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil" |
| Keywords: | Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry Rapeseed Oil Solid Phase Microextraction Sulfhydryl Compounds/analysis *Volatile Organic Compounds/analysis Gc-scd Oav Perceptual interaction Volatile thiols; |
| Notes: | "MedlineYang, Yini Yu, Pei Sun, Jinyuan Jia, Yimin Wan, Chuyun Zhou, Qi Huang, Fenghong eng England 2021/11/26 Food Chem. 2022 Mar 30; 373(Pt B):131607. doi: 10.1016/j.foodchem.2021.131607. Epub 2021 Nov 14" |
