Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China.
J Agric Food Chem. 2019 Oct 16;67(41):11454-11463. doi: 10.1021/acs.jafc.9b05691. Epub 2019 Oct 2.
Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatography-mass spectrometry. A total of 29 volatile compounds were identified by gas chromatography-olfactometry including pyrazines, alcohols, aldehydes, ketones, and sulfur compounds. Further, 2,5-dimethylpyrazine (peanut-like), 3-ethyl-2,5-dimethylpyrazine (roasted nut-like), dimethyl trisulfide (cabbage-like), 4-isothiocyanato-1-butene (pungent and pickle-like), butyrolactone (caramel-like), and benzyl nitrile (pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values ≥1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. Futhermore, this novel approach is applicable in the field of food flavor.
商业香油菜籽油（CFRO），由烘烤和热压的种子制成，因其独特的香气在中国广受欢迎。然而，CFRO 中香气活性化合物的特征仍不清楚。在这项研究中，建立了一种新的气味整体材料吸附萃取方法来捕获油菜籽油中的挥发性物质。使用该方法结合气相色谱-质谱法对 30 种 CFRO 进行了研究。通过气相色谱-嗅觉测量法共鉴定出 29 种挥发性化合物，包括吡嗪类、醇类、醛类、酮类和硫化合物。此外，2,5-二甲基吡嗪（花生味）、3-乙基-2,5-二甲基吡嗪（烤坚果味）、二甲基三硫化物（白菜味）、4-异硫氰酸-1-丁烯（刺鼻和泡菜味）、丁内酯（焦糖味）和苯乙腈（刺鼻和硫磺味）被确认为 CFRO 整体香气的关键气味物质，因为它们的气味活性值≥1。与传统方法相比，这项工作为更有效地从油菜籽油中获取香气活性化合物提供了新的见解。此外，这种新方法适用于食品风味领域。
