Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions

Youfeng Zhang; Cheng Zhen; Bixi Zhao; Shengmin Zhou; Yuanrong Jiang; Xingguo Wang; Qingzhe Jin; Yanyan Zhang

doi:10.1016/j.foodres.2022.112195

Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions

Food Res Int. 2023 Jan:163:112195. doi: 10.1016/j.foodres.2022.112195. Epub 2022 Nov 19.

Authors

Youfeng Zhang¹, Cheng Zhen², Bixi Zhao³, Shengmin Zhou⁴, Yuanrong Jiang⁵, Xingguo Wang⁶, Qingzhe Jin⁷, Yanyan Zhang⁸

Affiliations

¹ International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: [email protected].
² International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: [email protected].
³ International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: [email protected].
⁴ Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, China. Electronic address: [email protected].
⁵ Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, China. Electronic address: [email protected].
⁶ International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: [email protected].
⁷ International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁸ Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: [email protected].

PMID: 36596134
DOI: 10.1016/j.foodres.2022.112195

Abstract

Fragrant rapeseed oil (FRO) produced by typical roasting process is popular for its characteristic aroma. Accordingly, key aroma-active compounds were characterized in FRO by the Sensomics approach and then correlated to the crucial roasting parameters revealed by aroma profile analysis and hierarchical cluster analysis. Nineteen key odorants in FRO were identified and quantified, among which dimethyl trisulfide (OAV, odor active value, 323, cabbage-like, sulfury) and 4-isothiocyanato-1-butene (OAV, 88, pungent) were the most important aroma-active compounds in FRO and showed first rising and then decline trends as the increased roasting temperature and time. The oil under high-temperature-short time and low-temperature-long time conditions imparted similar aroma profiles. On the basis of sensory evaluation, roasting at 160, 170, 180, 190, and 200 °C should not exceed 50, 40, 30, 30, and 30 min, respectively to satisfy consumer preference. All findings provide a reference on industrial FRO production in terms of not only aroma but also sustainability.

Keywords: Aroma compounds; Aroma profile; Fragrant rapeseed oil; Odorants; Roasting; Sensomics approach.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Odorants*
Rapeseed Oil

Substances

Rapeseed Oil