Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?

被引：18
|
作者：
Liang, Qiang [1 ,2 ]
Xiong, Wei [1 ,2 ]
Zhou, Qi [3 ,4 ]
Cui, Cheng [5 ]
Xu, Xia [1 ]
Zhao, Ling [1 ]
Xuan, Pu [1 ,2 ]
Yao, Yingzheng [1 ,2 ]
机构：
[1] Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China
[2] Sichuan Acad Agr Sci, Inst Food Nutr & Hlth, Chengdu 610066, Peoples R China
[3] Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Wuhan 430062, Peoples R China
[4] Minist Agr, Key Lab Oilseeds Proc, Oil Crops & Lipids Proc Technol Natl & Local Joint, Wuhan 430062, Peoples R China
[5] Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 412卷
关键词：
Fragrant rapeseed oil; Erucic acid; Glucosinolate; Silicon dioxide degumming; Key odorants; KEY ODORANTS; QUALITY;
D O I：
10.1016/j.foodchem.2023.135594
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aims to investigate the effect of three rapeseed varieties with different erucic acid (EA) and glucosinolates (GLSs) content, and different degumming methods on the volatile flavor profiles of fragrant rapeseed oil (FRO). A total of 171 volatile compounds were identified by headspace solid-phase microextraction combine with gas chromatography-mass spectrometry (HS-SPME/GC-MS), and 87 compounds were identified as key odorants owing to their relative odor activity values (ROAV) >= 1. Methyl furfuryl disulfide was identified in rapeseed oil for the first time, with highest ROAVs (up to 26805.46). The volatile flavor profile of rapeseed oil was affected by GLSs content to a certain extent rather than EA content. Rapeseed varieties with low-EA and high-GLSs are suitable to produce FRO. Silicon dioxide adsorbing was an effective alternative method to water degumming in FRO. This work provided a new idea for selection of raw materials and degumming methods in FRO production.
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页数：15
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