| Title: | "Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment" |
| Author(s): | Zhang Y; Wu Y; Chen S; Yang B; Zhang H; Wang X; Granvogl M; Jin Q; |
| Address: | "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, China. Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany" |
| Journal Title: | Compr Rev Food Sci Food Saf |
| ISSN/ISBN: | 1541-4337 (Electronic) 1541-4337 (Linking) |
| Abstract: | "As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma-active as well as off-flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty-seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma-active compounds are also proposed. Future flavor analysis techniques will evolve toward time-saving, portability, real-time monitoring, and visualization, which aims to obtain a 'complete' flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma-active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor" |
| Keywords: | Flavoring Agents Gas Chromatography-Mass Spectrometry *Odorants/analysis Rapeseed Oil *Volatile Organic Compounds/analysis analytical techniques aroma flavor treatment; |
| Notes: | "MedlineZhang, Youfeng Wu, Yuqi Chen, Sirui Yang, Binbin Zhang, Hui Wang, Xingguo Granvogl, Michael Jin, Qingzhe eng Research Support, Non-U.S. Gov't Systematic Review 2021/06/21 Compr Rev Food Sci Food Saf. 2021 Jul; 20(4):3983-4018. doi: 10.1111/1541-4337.12780. Epub 2021 Jun 20" |
