Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review

Zhang, Yu; Li, Xiaolong; Lu, Xinzhu; Sun, Hao; Wang, Fengjun

doi:10.1016/j.foodres.2021.110791

Cited by 60 publications

(49 citation statements)

References 119 publications

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“…Furthermore, the reaction rate will be too fast and difficult to control during processing. With overbaking, it is easy for the sample to lose its original odor and develop a burnt odor and bitterness [20]. Therefore, in this experiment, we controlled the baking temperature at 150 • C. It can be seen from Table 1, Figure A1 (Appendix C) and Table A3 (Appendix D), a total of 68 volatile flavor compounds were detected in defatted tiger nut flour with six different baking times.…”

Section: Vocs In Defatted Tiger Nut Flourmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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Section: Vocs In Defatted Tiger Nut Flourmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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“…Roasting is a key step in the oil industry which results in important physical, chemical, structural and organoleptic changes [ 7 ]. This process was reported to increase the yield of extracted oil [ 8 ], its lignan contents and its antioxidant activity [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…[ 11 ]. However, roasting also favors the development of colored products, and is reported to possibly participate in the prevention of lipid oxidation [ 7 ]. It cleaves and liberates phenolic compounds [ 12 ], for instance, the lignan sesamolin can be degraded into other phenolic compounds with higher antioxidant potential [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

et al. 2022

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Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.

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“…Several researchers, to mention but a few [24][25][26][27][28][29], have studied the freezing process in food processing. Dealing with the processes of oil extraction from oilseeds, manufacturing and crushing industries are continually seeking to improve the yield and quality of the oil for consumer acceptability through various pretreatment and oil extraction methods [30,31]. Maximizing the oil yield also depends on the operating parameters: applied pressure, pressing temperature, pressing time and moisture content, amongst other factors [16].…”

Section: Introductionmentioning

confidence: 99%

Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions

et al. 2022

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The effect of heating and freezing pretreatments on rapeseed oil yield and the volume of oil energy under uniaxial compression loading was investigated. Four separate experiments were carried out to achieve the study objective. The first and second experiments were performed to determine the compression parameters (deformation, mass of oil, oil yield, oil expression efficiency, energy, volume of oil and volume of oil energy). The third and fourth experiments identified the optimal factors (heating temperatures: 40, 60 and 80 °C, freezing temperatures: −2, −22 and −36 °C, heating times: 15, 30 and 45 min and speeds: 5, 10 and 15 mm/min) using the Box–Behnken design via the response surface methodology where the oil yield and volume of oil energy were the main responses. The optimal operating factors for obtaining a volume of oil energy of 0.0443 kJ/mL were a heating temperature of 40 °C, heating time of 45 min and speed of 15 mm/min. The volume of oil energy of 0.169 kJ/mL was reached at the optimal conditions of a freezing temperature of −36 °C, freezing time of 37.5 min and speed of 15 mm/min. The regression model established was adequate for predicting the volume of oil energy only under heating conditions.

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Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review

Cited by 60 publications

References 119 publications

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions

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