Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil

Sghaier, Lilia; Cordella, Christophe; Rutledge, Douglas N.; Watiez, Mickaël; Breton, Sylvie; Kopczuk, Ameline; Sassiat, Patrick; Thiébaut, Didier; Vial, Jérôme

doi:10.1007/s10337-015-2897-8

Cited by 24 publications

(20 citation statements)

References 40 publications

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“…The aroma compound 4-isothiocyanate-1-butene significantly contributed to the pungent odor of the oils, as verified by the AEDA analysis. [20] As previously reported, dimethyl sulphide, methallyl cyanide, dimethyl disulphide, 4isothiocyanate-1-butene could help differentiate the whole-seed oils from peeled-seeds. [26] In Brassica napus oil, FD factors of dimethyl sulfide (DMS), dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) were calculated as 32, 8 and 64, respectively, in microwaved oils, and these values were significantly higher than cold pressed oils as heating can significantly catalyze the formation of these compounds.…”

Section: Key Odors Identification Of Isothiocyanate and Sulfur Compoundsmentioning

confidence: 69%

“…Two-dimensional GC analysis has extremely advantageous for analysis of volatiles and the off-odor from heated rapeseed oil compared to using different polar columns. [20] In this study, five volatiles isothiocyanates were identified in oils from seed 1 (Brassica napus) and seed 2 (Brassica campestris), including isopropyl isothiocyanate (IITC), allyl isothiocyanate (AITC), 1-isothiocyanato butane (1-ITC), 4-isothiocyanato-1-butene (4-BITC), and cyclopentyl isothiocyanate (CITC); However, IITC and CITC were not detected in Brassica juncea oil (from seed 3). Genetic differences among different Brassica species might be responsible for the variation in isothiocyanate profiles.…”

Section: Key Odors Identification Of Isothiocyanate and Sulfur Compoundsmentioning

confidence: 79%

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Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

Zhou

Tang

Xiao

et al. 2018

International Journal of Food Properties

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The current study was aimed to investigate the effect of glucosinolate degradation on the flavor precursors and pungent odors in raw and microwaved rapeseeds. Five isothiocyanates and six sulfur compounds were identified using comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC× GC-TOF/MS). Comprehensive analysis with headspace solid-phase microextraction (HS-SPME) and aroma extract dilution analysis (AEDA) with altering split ratio showed that 1-isothiocyanato butane, allyl isothiocyanate and 4-isothiocyanato-1-butene were responsible for the sulfur, pungent and green odors in rapeseed oils, due to their high flavor dilution factor. Dimethyl sulfide, dimethyl trisulfide and dimethyl sulfoxide, might be derived from methionine or isothiocyanate rearrangement reactions imparted onion-like, cabbage-like, garlic-like, and sulfurous-pungent odors. Rapeseed samples were heated in a microwave for seven minutes, and the total glucosinolate content decreased from 28.2 ± 0.8 μmol/g to 14.5 ± 0.6 μmol/g in Brassica napus, from 101.2±3.0 μmol/g to 42.2 ± 5.4 μmol/g in Brassica campestris, and from 132.02 ± 9.31 μmol/g to 52.50 ± 6.50 μmol/g in Brassica juncea, compared to untreated ones. Differences in the concentrations of six main odorants and the glucosinolate precursors from genetic types were responsible for the intensity of the pungent odors in raw and microwaved rapeseeds. The result can assist to determine the flavor of the commercial rapeseed oils.

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Section: Key Odors Identification Of Isothiocyanate and Sulfur Compoundsmentioning

confidence: 69%

Section: Key Odors Identification Of Isothiocyanate and Sulfur Compoundsmentioning

confidence: 79%

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

Zhou

Tang

Xiao

et al. 2018

International Journal of Food Properties

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“…Lipid oxidation leads to the formation of a variety of volatile compounds and the analysis of volatile compounds is important because they are related to the deterioration of flavor (Barriuso and others ). As described in a previous study, HS sampling combined with GC × GC‐MS is the method of choice to separate and to identify the volatile compounds of rapeseed oil, due to a complex matrix (Sghaier and others ).…”

Section: Resultsmentioning

confidence: 99%

Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC‐MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

Sghaier

Cordella

Rutledge

et al. 2017

Journal of Food Science

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Lipid oxidation leads to the formation of volatile compounds and very often to off-flavors. In the case of the heating of rapeseed oil, unpleasant odors, characterized as a fishy odor, are emitted. In this study, 2 different essential oils (coriander and nutmeg essential oils) were added to refined rapeseed oil as odor masking agents. The aim of this work was to determine a potential antioxidant effect of these essential oils on the thermal stability of rapeseed oil subject to heating cycles between room temperature and 180 °C. For this purpose, normed determinations of different parameters (peroxide value, anisidine value, and the content of total polar compounds, free fatty acids and tocopherols) were carried out to examine the differences between pure and degraded oil. No significant difference was observed between pure rapeseed oil and rapeseed oil with essential oils for each parameter separately. However, a stabilizing effect of the essential oils, with a higher effect for the nutmeg essential oil was highlighted by principal component analysis applied on physicochemical dataset. Moreover, the analysis of the volatile compounds performed by GC × GC showed a substantial loss of the volatile compounds of the essential oils from the first heating cycle.

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“…Echium oxidado exibe um forte odor de peixe, inviabilizando sua aplicabilidade (Sghaier et al, 2015). Guil-Guerrero, 2007; James et al, 2003; Kuhnt et al, 2014;Venegas-Calerón et al, 2010).…”

Section: O óLeo Deunclassified

“…Echium oxidado exibe um forte odor de peixe, inviabilizando sua aplicabilidade (Sghaier et al, 2015).…”

Section: O óLeo Deunclassified

Aplicação de planejamento fatorial na oxidação de óleos contendo diferentes tipos de ácidos graxos ômega 3

Fabiano¹

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ninguém mais esteve, acreditando em mim, sempre. Janayra, por todo apoio e incentivo e por ter me mostrado o quão doce pode ser uma amizade. Vanessa por toda a luz que trouxe até mim, e por acreditar no meu potencial. Vocês são um presente pra mim! Às alunas do professor Thomas, por sempre se prontificarem a ajudar.Ao professor Stanley Deming da Universidade de Houston, pela parceria e suporte oferecido nas análises estatísticas.Ao programa de Ciência dos Alimentos, e ao departamento de Nutrição Experimental da Faculdade de Ciências Farmacêuticas da USP, pela oportunidade concedida para a realização desse projeto.Ao Edilson, Mônica, Cléo e Roberta da secretaria do bloco 14, por toda ajuda e suporte. Óleos contendo alta proporção de ácidos graxos ômega-3 (n-3 FA) têm sido aplicados na formulação de alimentos ou comercializados como suplementos, com a finalidade de reduzir o risco cardiovascular, principalmente devido aos seus efeitos hipotriglicêmicos e anti-inflamatórios. No entanto, a susceptibilidade à oxidação dos n-3 FA é elevada, levando à formação de vários produtos secundários, incluindo alguns tóxicos e potencialmente aterogênicos. Por esta razão, compostos naturais com propriedades antioxidantes têm sido investigados com o objetivo de melhorar a estabilidade oxidativa dos óleos com alta proporção de n-3 FA. Neste estudo, avaliou-se a capacidade antioxidante de dois compostos naturais (ácido sinápico e hidrato de rutina) utilizando-se um modelo acelerado para oxidar os óleos. Foram combinados cinco indutores (Temperatura; Ferro-Fe 2+ ; 2,2'-Azobis dicloridrato de 2-amidinopropano -AAPH; ascorbil palmitato -AP e 2,2'-azobis -2,4-dimetilvaleronitrilo -AMVN) em um delineamento fatorial (2 5-1 ) com ½ fração de "resolução V" para acelerar a oxidação de três óleos (linhaça, Echium e peixe) contendo diferentes fontes de n- Oils containing a high proportion of omega-3 fatty acids (n-3 FA) have been used in the formulation of foods or sold as supplements, aiming to reduce cardio-vascular risks, mainly due to their hypotriglycemic and anti-inflammatory effects. However, n-3 FA are highey susceptible to oxidation, leading to the formation of several products, including some toxic and potentially atherogenic. For this reason, natural products with antioxidant properties have been investigated to improve the oxidative stability of oils with a high proportion of n-3FA. This study evaluated the antioxidant capacity of two natural compounds (sinapic acid and rutin hydrate), using an accelerated model to oxidize the oils. and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA), respectively. There was no difference between the oxidation markers (LOOH and TBARS) estimated by the regression models and the values experimentally observed. The inducers AMVN and Fe 2+ were the main factors responsible for the increase of TBARS concentration. The values of the oxidation markers obtained 48h after the induction were similar to or higher than those obtained when the samples were oxidized at 60°C for 15 days, both being mo...

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Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil

Cited by 24 publications

References 40 publications

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC‐MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

Aplicação de planejamento fatorial na oxidação de óleos contendo diferentes tipos de ácidos graxos ômega 3

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