| Title: | Micro-organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil |
| Author(s): | Wagner C; Bonte A; Bruhl L; Niehaus K; Bednarz H; Matthaus B; |
| Address: | "Institute for Food Chemistry, University of Munster, Munster, Germany. Department of Safety and Quality of Cereals, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Detmold, Germany. Department of Proteome and Metabolome Research, Faculty of Biology & Center for Biotechnology (CeBiTec), Bielefeld University, Bielefeld, Germany" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Micro-organisms populate on rapeseed after harvest during storage depending on the growing conditions. The composition of the bacterial colonization is unknown, although its contribution to the profile of volatile aroma-active compounds determines the sensory quality of virgin cold-pressed rapeseed oil. RESULTS: From four rapeseed samples, 46 bacterial strains were isolated. By DNA-sequencing, the identification of four bacteria species and 17 bacteria genera was possible. In total, 22 strains were selected, based on their typical off-flavors resembling those of virgin sensory bad cold-pressed rapeseed oils. The cultivation of these strains on rapeseed meal agar and examination of volatile compounds by solid phase microextraction-gas chromatography-mass spectrometry allowed the identification of 29 different compounds, mainly degradation products of fatty acids such as alkanes, alkenes, aldehydes, ketones and alcohols and, in addition, sulfur-containing compounds, including one terpene and three pyrazines. From these compounds, 19 are described as aroma-active in the literature. CONCLUSION: Micro-organisms populating on rapeseed during storage may strongly influence the sensory quality of virgin rapeseed oil as a result of the development of volatile aroma-active metabolic products. It can be assumed that occurrence of off-flavor of virgin rapeseed oils on the market are the result of metabolic degradation products produced by micro-organisms populating on rapeseed during storage. (c) 2017 Society of Chemical Industry" |
| Keywords: | Bacteria/classification/genetics/*growth & development/isolation & purification Brassica rapa/*chemistry/microbiology Flavoring Agents/chemistry Food Contamination/analysis Food Storage Gas Chromatography-Mass Spectrometry Humans Rapeseed Oil/*chemistry T; |
| Notes: | "MedlineWagner, Claudia Bonte, Anja Bruhl, Ludger Niehaus, Karsten Bednarz, Hanna Matthaus, Bertrand eng England 2017/09/30 J Sci Food Agric. 2018 Apr; 98(6):2147-2155. doi: 10.1002/jsfa.8699. Epub 2017 Nov 1" |
