Varietal and processing effects on the volatile profile of rapeseed oils

文献类型： 外文期刊

第一作者： Wei, Fang

作者： Wei, Fang;Yang, Mei;Zhou, Qi;Zheng, Chang;Peng, Jin-Hua;Liu, Chang-Sheng;Huang, Feng-Hong;Chen, Hong

作者机构：

关键词： Rapeseed oils;Cold press;Volatile compounds;SPME-GC-MS

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2012 年 48 卷 2 期

页码：

收录情况： SCI

摘要： 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 processes. Volatile compounds were then separated and characterized by GC/MS analysis. The key flavor compounds were the degradation products of glucosinolates, oxidized volatiles and heterocyclic compounds. Compared with the rapeseed oils obtained by cold pressing without any treatment, the contents of the degradation products of glucosinolates obtained by cold pressing with thermal treatment and microwave radiation, decreased; while the contents of oxidized volatiles and heterocyclic compounds increased. Principal component analysis (PCA) is able to differentiate between oils obtained by cold pressing with different pretreatment processes and the oils obtained from two species. This study also compares the results obtained by PCA of chromatographic data with the results of sensory analysis based also on PCA. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.

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