Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction

Abstract

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.

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

“…where C i is a compound concentration and OT i is the odor threshold of this compound. Compounds with OAV ≥1 were considered to contribute to the juice flavor [18].…”

“…OAV was another index that contributed aroma compounds to the overall flavor [18]. As shown in Table 4, the highest OAV in TW was diisopropyl disulfide (OAV = 21,222), followed by (E)-2-nonenal (OAV = 3146) and (E,Z)-2,6-nonadienal (OAV = 656).…”

THE EXOCRINE PANCREATIC FUNCTION IN CHICKEN(Gallus gallus L.) FED DIETS SUPPLEMENTED WITH DIFFERENT VEGETABLE OILS

“…Полученные нами данные дополняют информации о том, что ароматические соединения рапсового масла влияют на вкус пищевых продуктов (31). В целом результаты выполненного исследования согласуются с представлениями о том, что качество животноводческой продукции зависит от растительного масла, использованного в рационах.…”

Synthesis and odour evaluation of double‐bond isomers of DAMASCENOLIDE, 4‐(4‐methylpent‐3‐en‐1‐yl)‐2(5H)‐furanone, which has a citrus‐like odour

“…It has a citrus‐like odour, which is an important role in imparting blooming and natural characteristics to artificial rose aroma reconstitutes. It is also interesting that compounds with 2(5 H )‐furanone skeleton are known as aroma components for various foods and plants . DAMASCENOLIDE ( 6 ) has two double bonds, and we were interested in how the odour changes depending on the position and the geometric isomerism of the double bonds.…”