Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-05 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102740

Yu Li, Baijun Chu, Shu Wang, Wu Zhong, Jiaojiao Yin, Pan Gao

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Abstract

This study analyzed commercial fragrant rapeseed oils (CFROs) from the Southwestern aera, the Central area, the Eastern area, and the Northwestern area in China. Headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) coupled with quantitative descriptive sensory analysis was used to assess quality indicators covering physicochemical properties, nutrients, safety parameters and volatile compounds. The aim was to provide scientific support for determining the geographic relevance of the quality of FCROs products for regional production optimization, safety improvement and consumer guidance. Results showed that CFROs from the Southwestern area had higher acid values (0.80 mg/g) and tocopherol (525.6-618.5 mg/kg). Fatty acids showed no significant regional differences, but the Southwestern and Eastern areas have higher monounsaturated levels. Sensory evaluation revealed the Southwestern area CFROs scored highest for nutty/roasted flavor (average: 3.9) and spicy flavor (average: 4.2). A total of 97 volatile compounds were identified, the Southwestern area had higher concentrations of 2-ethyl-5-methylpyrazine, which imparted nutty/roasted flavors, and glucosinolate degradation products (1-butene-4-isothiocyanate) that contributed to spicy flavors. Oxidation products (aldehydes, ketones) linked to grassy and oily flavors were also highest in the Southwestern area. Principal component analysis indicated CFROs from the Southwestern area had the best quality. These findings provide valuable insights for CFRO production and consumer choice.

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中国商品香菜籽油质量、安全性和风味区域差异的多变量分析。

本研究分析了中国西南地区、中部地区、东部地区和西北地区的商品香菜籽油（CFROs）。采用顶空固相微萃取(HS-SPME)-气相色谱-质谱（GC-MS）结合定量描述性感官分析对其理化性质、营养成分、安全参数和挥发性成分等质量指标进行评价。目的是为确定fcro产品质量的地理相关性提供科学支持，以实现区域生产优化、安全改进和消费者指导。结果表明，产自西南地区的cfrs具有较高的酸值（0.80 mg/g）和生育酚（525.6 ~ 618.5 mg/kg）。脂肪酸的区域差异不显著，但西南和东部地区的单不饱和脂肪酸含量较高。感官评价显示，西南地区的CFROs在坚果/烤味（平均3.9分）和辛辣味（平均4.2分）方面得分最高。共鉴定出97种挥发性化合物，西南地区的2-乙基-5-甲基吡嗪浓度较高，具有坚果味/烘烤味，硫代葡萄糖苷降解产物（1-丁烯-4-异硫氰酸酯）具有辛辣味。与草味和油味相关的氧化产物（醛、酮）在西南地区也最高。主成分分析表明，产自西南地区的cfro品质最好。这些发现为CFRO的生产和消费者选择提供了有价值的见解。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.