Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach

Matheis, Katrin; Granvogl, Michael

doi:10.1007/s00217-016-2657-5

Cited by 38 publications

(93 citation statements)

References 40 publications

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“…The present work identified several degradation products of lipid oxidation similar to other authors , but there were no significant differences between sensory good and bad oils. One reason is that the sensory bad oils in the present set of samples were mainly characterized by the sensory failure fusty/musty and not by rancid.…”

Section: Resultssupporting

confidence: 89%

“…Dimethyl sulfide was described by Matheis and Granvogl as an important aroma‐active compound of sensory good cold‐pressed rapeseed oil with a high odor activity value, and also Gracka et al found dimethyl sulfide as dominant compound in rapeseed oil from non‐roasted seeds. On the other side, dimethyl sulfide is also described as volatile compound determining the flavor of oils obtained from roasted seeds .…”

Section: Resultsmentioning

confidence: 96%

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A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

Bonte

Brühl

Vosmann

et al. 2016

Euro J Lipid Sci & Tech

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The aim of the present study was to differentiate sensory good and bad virgin rapeseed oils based on the composition of the volatile compounds by means of linear discriminant analysis (LDA). A total number of 64 compounds were detected by dynamic headspace GC‐MS and combined olfactometry with potential for sensory quality assessment either as aroma‐active compound by substance concentration or flavor property or as a non‐aroma‐active compound by correlation with the panel assessment. From this initial set of substances, 13 volatile compounds showed significant differences in the concentration between sensory good and bad oils, whereas their concentration was higher in sensory bad oils. No significant differences were found for compounds characterizing sensory good virgin rapeseed oils. Based on these 13 volatile compounds, the present work shows for the first time that LDA was able to classify a training data set of 43 samples satisfactorily according to the sensory quality. As a proof for suitability, a discriminant function was calculated and successfully used to classify samples from an additional validation sample set. Practical applications: Virgin rapeseed oils are high‐quality products on the market, which are defined above all by their sensory quality. The sensory evaluation of virgin rapeseed oils by a trained sensory panel group is time and labor consuming and sometimes the results are not reliable. Therefore, the development of an analytical method for the discrimination of sensory good and bad virgin rapeseed oils based on the determination and statistical evaluation of volatile, aroma‐active compounds is a helpful tool to support the sensory evaluation. The repeatability of the analytical method is better than the sensory evaluation, which also helps to support the work of a panel group. Additionally, the amount of work for a panel group can be reduced due to a pre‐selection by the analytical tool. The present work shows a chemometric approach to differentiate sensory good and bad quality virgin rapeseed oils on basis of 13 volatile compounds. For the first time volatile compounds have been identified that can be correlated with sensory bad virgin rapeseed oils.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 96%

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

Bonte

Brühl

Vosmann

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…It is noteworthy that previous researches considered sulfides (e.g., dimethyl sulfide and dimethyl trisulfide) as the important aroma compounds in the cold‐pressed rapeseed oils whereas they were rarely seen in the 33 FRO samples . Dimethyl trisulfide only existed in four samples, dimethyl sulfoxide in 17 samples, neither dimethyl sulfide nor dimethyl disulfide has been found in FRO samples in this study.…”

Section: Resultscontrasting

confidence: 53%

“…Dimethyl trisulfide only existed in four samples, dimethyl sulfoxide in 17 samples, neither dimethyl sulfide nor dimethyl disulfide has been found in FRO samples in this study. Matheis and Granvogl reported that dimethyl sulfide and dimethyl trisulfide may be formed through the disproportionation of dimethyl disulfide, which was developed from methionine Strecker degradation. It may be the difference in the genetic type of rapeseed and the processing conditions that caused the discrepancy.…”

Section: Resultsmentioning

confidence: 99%

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Zhang

Chang

et al. 2020

Euro J Lipid Sci & Tech

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Flavored rapeseed oil (FRO) is a typical hot‐pressed oil and is widely consumed in China due to its strong characteristic flavor and intensive color. In this study, volatile profiles of 33 representative commercial rapeseed oils in China are characterized by gas chromatography‐mass spectrometry (GC‐MS) and flash gas chromatography (GC) electronic nose system. 51 volatile compounds are identified and the nitriles (methallyl cyanide and 5‐cyano‐1‐pentene), aldehydes (nonanal, 3‐furaldehyde, and 5‐methyl‐2‐furancarboxaldehyde), alcohols (1,5‐hexadien‐3‐ol, 2‐furanmethanol, and phenylethyl alcohol), and pyrazines (2,5‐dimethyl‐pyrazine and 2,6‐dimethyl‐pyrazine) are the major volatile compounds in FROs. Glucosinolate degradation products account for the highest proportion of these volatiles, which are found to have a positive correlation with the erucic acid content (R2 = 0.796, p < 0.01). FRO from Sichuan province in the southwest of China can be characterized by the obvious distinctions in flash GC electronic nose combined with principal component analysis, which indicates that the flash GC electronic nose can be used as a promising method to identify the origins of FRO. Practical Applications: This work is helpful for expanding the knowledge of volatiles of commercial flavored rapeseed oil. The data can also serve as a basis for the quality assessment of hot‐pressed rapeseed oil. Meanwhile, the flash GC electronic nose combined with principal component analysis can be used as a promising method for the classification of flavor rapeseed oil production areas.

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“…2, comprising strains C4, C5 and C7, is characterized by three pyrazines, 2,3‐dimethyl‐5‐(1‐methylpropyl)‐pyrazine, 3‐methoxy‐5‐(2‐methylpropyl)‐propane‐2‐yl‐pyrazine and 2‐butane‐2‐yl‐3‐methoxy‐5‐(2‐methylpropyl)‐pyrazine. Several pyrazines have been described as the most important aroma‐active compounds in virgin rapeseed oil . Especially, pyrazines with methyl groups were widely distributed as metabolites of bacteria, whereas dialkylmethoxy pyrazines were rarer .…”

Section: Resultsmentioning

confidence: 99%

Micro‐organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

et al. 2017

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Micro-organisms populating on rapeseed during storage may strongly influence the sensory quality of virgin rapeseed oil as a result of the development of volatile aroma-active metabolic products. It can be assumed that occurrence of off-flavor of virgin rapeseed oils on the market are the result of metabolic degradation products produced by micro-organisms populating on rapeseed during storage. © 2017 Society of Chemical Industry.

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Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach

Cited by 38 publications

References 40 publications

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Micro‐organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

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