VARIETAL AND PROCESSING EFFECTS ON THE VOLATILE
Virgin rapeseed oil is a cold-pressed rapeseed oil. Virgin rapeseed oil is appreciated for its unique fresh and mild taste that resembles asparagus, cabbage or fresh green vegetables. These flavour
Headspace-solid phase microextraction was used to extract the volatile compounds of rapeseed oils produced from different seed varieties and obtained by cold pressing with different pretreatment
Varietal and processing effects on the volatile profile
Virgin rapeseed oil is cold-pressed rapeseed oil. It is appreciated for its unique fresh and mild taste that resembles asparagus, cabbage, or fresh green vegetables. These flavor
Glucosinolate degradation products are the major volatile flavor substances of rapeseed oil, which can account for up to 80% of the total volatiles. 7, 9 Thermal degradation of
Fragrant rapeseed oils: A review in production, volatile flavor
In China, the rapeseeds, rapeseed oils and fragrant rapeseed oils have been defined in National Standards and Association Standards. For example, Chinese National Standard GB/T
3.1.3 Rapeseeds. Rapeseed is the largest oilseed crop in China, with its planting area accounting for more than 40% of China's total oilseeds. Rapeseed oil is commonly known as canola oil and
Flavoromics approach in monitoring changes in volatile compounds
Two varieties of rapeseed (one high oleic containing 76% of oleic acid, and the other containing 62% of oleic acid) were used to produce virgin (pressed) oil.The rapeseeds were
Appropriate pretreatment before wet extraction is beneficial to destroy the structure of Camellia oleifera seeds and facilitate lipid release, which can improve the oil yield and quality
dp.techEffects of different amino acid enzymatic preparations on the
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil. Among the volatile components, 2,5-dimethyl was the main substance contributing to the
Rapeseed, palm, and soybean oils are the top three most popular edible oils among global consumers, owing to their high nutritional value and distinct flavor(Y. F. Zhang et al.,
Co-fermentation with multiple-strains and cellulase enhances
However, high-temperature processing produces volatile flavor compounds, giving hot-pressed rapeseed oil a distinctive flavor that is preferred in certain regions. In China, at least
Owing to its high content of oleic acid and bioactive components, high-oleic peanut oil (HOPO) is known as a healthy edible oil.However, the characteristic volatile compounds of
Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality
Rapeseed oil is the second most abundant produced edible oil in the world with low erucic acid and low glucosinolate. Thus, the quality of rapeseed oil had attracted global attention.
The huge demand for rapeseed oil (and the low-erucic acid equivalent called canola oil) suggests that more rapeseed meal will be produced (Wongsirichot, Gonzalez-Miquel, &
Protein from rapeseed for food applications: Extraction,
, Li et
With the extension of heat processing, the oxidation and formation of harmful substances in oils appeared. The effect of the high-temperature stages (180 °C, four stages I, II,
- How is rapeseed oil produced?
- During fragrant rapeseed oil production, the thermal steps such as roasting and hot-pressing at 140–200 °C also degrade the GSLs to form the volatile sulfur-containing and nitriles compounds (Oerlemans et al., 2006).
- What volatile compounds are found in rapeseed oil?
- Fig. 2. The key volatile compounds identified in FROs including pyrazines, aldehydes, furans, ketones, hydrocarbons, aldehydes, sulfcocompounds, pyrroles, thialozes, alcohol, esters, nitriles and acids. Table 1. Summarized results of recent researches to produce/improve the flavor quality of fragrant rapeseed oils.
- Why does rapeseed oil have a fatty flavor?
- On this basis, the fragrant rapeseed oil production, especially roasting and hot-pressing, play the key roles in the volatiles formation from lipid thermal oxidation (Zhang et al., 2021). The aldehydes usually contribute to the fatty and green flavor.
- Do volatile compounds in raw rapeseed meal increase during fermentation?
- Results: The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation.
- Does static-state fermentation affect the aroma of rapeseed meal?
- To clarify the effect of static-state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid-phase microextraction-gas chromatography-mass spectrometry.
- How many volatiles are in rapeseed oil?
- A total of 77 volatiles including furans, aldehydes, pyrazines, alkanes, ketones, alcohols, phenols, esters, alkenes, pyrrolines, acids, and thiazoles, were identified in three type of rapeseed oils SFROs, MFROs, and LFROs (Tan et al., 2022).
