Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
Zhang L. Chen J. Zhang J. Sagymbek A. Li Q. Gao Y. Du S. Yu X.
30 December 2022Elsevier Ltd
Food Chemistry: X
2022#16
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of p-anisidine, conjugated dienes, and conjugated trienes increased significantly (p < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs (R = 0.70–0.94, p < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
Aldehydes , Fragrant rapeseed oil , Lipid oxidation , Roasting
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Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, Yangling, 712100, China
Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan, 010011, Kazakhstan
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province
Department of Food Science
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