| Title: | Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor |
| Author(s): | Mao X; Zhao X; Huyan Z; Liu T; Yu X; |
| Address: | "College of Food Science and Engineering , Northwest A&F University , 22 Xinong Road , Yangling , Shaanxi 712100 , People's Republic of China. Hybrid Rape Research Center of Shaanxi Province , 6 West Gaogangqu Road , Yangling , Shaanxi 712100 , People's Republic of China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "This study aims to investigate the effect of glucosinolate (GSL) degradation on the volatile odor of rapeseed oil (RO) during roasting. Volatile compounds of RO and individual GSL contents in the seeds were identified and measured during roasting, separately. Total GSL content decreased by 30.47-84.44%. Nitriles were the key volatile compounds that were negatively correlated with GSLs for all samples. Results indicate that GSL degradation significantly affects the volatile odor of RO and tends to produce low-carbon nitriles. Furthermore, the thermal degradation pathways of GSLs were explored according to the structure of individual GSLs and nitriles. These results provide information for the thermal degradation pathways of GSLs and the formation mechanism of nitriles during seed roasting" |
| Keywords: | "Brassica rapa/chemistry Cooking Gas Chromatography-Mass Spectrometry Glucosinolates/*chemistry Hot Temperature Odorants/analysis Oils, Volatile/*chemistry Rapeseed Oil/*chemistry Volatile Organic Compounds/chemistry glucosinolate degradation nitriles rape;" |
| Notes: | "MedlineMao, Xiaohui Zhao, Xingzhong Huyan, Zongyao Liu, Tingting Yu, Xiuzhu eng 2019/09/26 J Agric Food Chem. 2019 Oct 9; 67(40):11187-11197. doi: 10.1021/acs.jafc.9b04952. Epub 2019 Sep 25" |
