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Food Chem

Title:		A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil
Author(s):		Zhang Y; Stoppelmann F; Zhu L; Liang J; Rigling M; Wang X; Jin Q; Zhang Y;
Address:		"Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: youfeng.zhang@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: felix.stoeppelmann@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: lin.zhu@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de. International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: xingguow@jiangnan.edu.cn. International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: jqzwx12@163.com. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de"
Journal Title:		Food Chem
Year:		2023
Volume:		20230612
Issue:
Page Number:		136617 -
DOI:		10.1016/j.foodchem.2023.136617
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headspace stir bar sorptive extraction (HSSE), direct thermal desorption (DTD), and solvent-assisted flavor evaporation (SAFE) were compared based on the odorants in hot-pressed rapeseed oil. Besides, methodological validation for 31 aroma standards was conducted to compare reliability and robustness of these approaches. DTD showed the largest proportion of acids, while the other techniques extracted a majority of nitriles. The highest number of odorants was detected by SAFE (31), followed by HSSE (30), SPME-Arrow (30), SPME (24), and DTD (14). SPME-Arrow showed the best performance in linearity, recovery, and reproducibility followed by SPME, HSSE, DTD, and SAFE. Results reveal the advantages and limitations of diverse methodologies and provide valuable insights for the selection of extraction methods in an oil matrix and flavor decoding"
Keywords:		"*Odorants/analysis Rapeseed Oil Gas Chromatography-Mass Spectrometry/methods Reproducibility of Results Solid Phase Microextraction/methods Solvents *Volatile Organic Compounds/analysis (E, E)-2, 4-decadienal (PubChem CID: 5283349) 2, 5-dimethylpyrazine (Pub;"
Notes:		"MedlineZhang, Youfeng Stoppelmann, Felix Zhu, Lin Liang, Jiaqi Rigling, Marina Wang, Xingguo Jin, Qingzhe Zhang, Yanyan eng England 2023/06/20 Food Chem. 2023 Nov 15; 426:136617. doi: 10.1016/j.foodchem.2023.136617. Epub 2023 Jun 12"