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J Food Sci

Title:		Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination
Author(s):		Zhou Q; Yang M; Huang F; Zheng C; Deng Q;
Address:		"Faculty of Department of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China"
Journal Title:		J Food Sci
Year:		2013
Volume:		78
Issue:		7
Page Number:		C961 - C970
DOI:		10.1111/1750-3841.12161
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Raw and dehulled rapeseeds were treated with microwave energy (800 W) from 1 to 8 min with 1-min intervals at a frequency of 2450 MHz to investigate the influence of microwaving and dehulling pretreatment on the flavor characteristics of rapeseed oil extracted by pressing. Headspace solid phase microextraction was used to isolate the volatile compounds of rapeseed oil, which were then identified by gas chromatography-mass spectrometry analysis. The results indicated that microwave and dehulling pretreatment of rapeseed can significantly influence the kinds and content of volatile compounds. The key flavor compounds in rapeseed oil were oxidized volatiles, heterocyclic compounds, and degradation products of glucosinolates. A pungent compound, 4-isothiocyanato-1-butene, was reduced by 97% in rapeseed treated for 3 min with microwaves energy when compared to the rapeseed oil without any treatment. The pyrazine compounds in the oil appeared after 6 min of microwave pretreatment and give a pleasant roasting flavor when compared to crude oils. Principal component analysis was able to differentiate between oils obtained using 4 pretreatment processes based on volatile compounds and electronic nose. The results showed that dehulling pretreatment could improve the flavor, yet microwaving had a greater effect on the flavor of rapeseed oils"
Keywords:		"Brassica rapa/chemistry Chromatography, High Pressure Liquid *Electronic Nose Fatty Acids, Monounsaturated Food Handling/methods Gas Chromatography-Mass Spectrometry/*methods *Microwaves Odorants/*analysis Plant Oils/*chemistry Principal Component Analysi;"
Notes:		"MedlineZhou, Qi Yang, Mei Huang, Fenghong Zheng, Chang Deng, Qianchun eng Research Support, Non-U.S. Gov't 2013/07/20 J Food Sci. 2013 Jul; 78(7):C961-70. doi: 10.1111/1750-3841.12161"