Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions. (January 2023)

• Record Type: Journal Article
• Authors: Zhang, Youfeng; Zhen, Cheng; Zhao, Bixi; Zhou, Shengmin; Jiang, Yuanrong; Wang, Xingguo; Jin, Qingzhe; Zhang, Yanyan
• Is Part Of: Food research international. Volume 163(2023)
• Publication Date: 2023-01
• Subjects: Odorants -- Aroma compounds -- Fragrant rapeseed oil -- Roasting -- Aroma profile -- Sensomics approach; FRO fragrant rapeseed oil -- OAV odor active value -- HS-SPME-GC-MS headspace-solid phase microextraction-gas chromatography-mass spectrometry -- GLS glucosinolate -- HS-SPME-GC-O-MS headspace-solid phase microextraction-gas chromatography-olfactometry-mass spectrometry -- AEDA aroma extract dilution analysis -- HCA hierarchical cluster analysis -- DVB/CAR/PDMS divinylbenzene/carboxen/polydimethylsiloxane -- FD flavor dilution -- LOD limit of detection -- LOQ limit of quantification; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112195
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Key odorants of fragrant rapeseed oil (FRO) were characterized by Sensomics. Dimethyl trisulfide and 4-isothiocyanato-1-butene were the most important odorants. Most odorants show a tendency to rise and then fall with intensifying roasting. Changes of the key odorants in roasting and sensorial experience were highlighted. The outcome provided a reference for sustainable FRO production with targeted aroma. Abstract: Fragrant rapeseed oil (FRO) produced by typical roasting process is popular for its characteristic aroma. Accordingly, key aroma-active compounds were characterized in FRO by the Sensomics approach and then correlated to the crucial roasting parameters revealed by aroma profile analysis and hierarchical cluster analysis. Nineteen key odorants in FRO were identified and quantified, among which dimethyl trisulfide (OAV, odor active value, 323, cabbage-like, sulfury) and 4-isothiocyanato-1-butene (OAV, 88, pungent) were the most important aroma-active compounds in FRO and showed first rising and then decline trends as the increased roasting temperature and time. The oil under high-temperature-short time and low-temperature-long time conditions imparted similar aroma profiles. On the basis of sensory evaluation, roasting at 160, 170, 180, 190, and 200 °C should not exceed 50, 40, 30, 30, and 30 min, respectively to satisfy consumer preference. All findings provide a reference on industrial FRO production in terms of not only aroma but also sustainability.