Quality changes in fragrant rapeseed oils derived from different varieties during roasting: Focusing on erucic acid and glucosinolate

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-21 DOI:10.1016/j.foodchem.2025.144854

Lingyan Zhang , Jia Chen , Xingfeng Guo , Yongsheng Cao , Guoyi Qu , Xiuzhu Yu

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引用次数: 0

Abstract

This study examines the effects of four rapeseed varieties, differing in erucic acid (EA) and glucosinolate (GSL) levels, on the flavor profile of fragrant rapeseed oil (FRO). Total phenolic content and β-tocopherol serve as indicators of FRO's nutritional quality during roasting. Notably, GSLs had a greater effect on the flavor profile than EA. The stronger pungent-like odor in FROs derived from high-GSL rapeseed varieties (LEHG and HEHG) is likely attributed to elevated concentrations of methallyl cyanide, 2,4-pentadienenitrile, 5-(methylthio)-pentanenitrile, benzenepropanenitrile, 6-(methylthio)-hexanenitrile, 5-cyano-1-pentene, 3-methylcrotononitrile, 2-pentenenitrile, and 4-isothiocyanato-1-butene. Additionally, the fatty-like odor was most pronounced in HEHG samples due to increased levels of hexanal, (E,E)-2,4-heptadienal, and nonanal. For LELG and HEHG, the duration of roasting had a more significant impact on the development of FRO flavor than the roasting temperature did. These results may facilitate the selection of rapeseed varieties for FRO production.

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不同品种的香味菜籽油在烘烤过程中的品质变化：重点研究芥酸和硫代葡萄糖苷

本研究考察了四种不同芥酸（EA）和硫代葡萄糖苷（GSL）水平的菜籽品种对香味菜籽油（FRO）风味特征的影响。焙烤过程中总酚含量和β-生育酚含量是衡量咖啡豆营养品质的指标。值得注意的是，gsl对风味的影响比EA更大。高gsl油菜籽品种（LEHG和HEHG）衍生的frs中更强烈的刺激性气味可能是由于甲基氰化物、2,4-戊二腈、5-（甲基硫）-戊腈、苯丙腈、6-（甲基硫）-己腈、5-氰基-1-戊烯、3-甲基溴腈、2-戊腈和4-异硫氰基-1-丁烯的浓度升高所致。此外，由于己醛、（E，E）-2,4-庚二烯醛和壬醛含量的增加，HEHG样品中脂肪样气味最为明显。对于LELG和HEHG，焙烧时间比焙烧温度对FRO风味发展的影响更显著。这些结果可为油菜品种的选择提供参考。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.