Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions

文献类型： 外文期刊

第一作者： Yang, Yini

作者： Yang, Yini;Yu, Pei;Wan, Chuyun;Zhou, Qi;Huang, Fenghong;Sun, Jinyuan;Jia, Yimin

作者机构：

关键词： Rapeseed oil; GC-SCD; Volatile thiols; OAV; Perceptual interaction

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatographysulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 mu g/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil.

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