Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds

Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil

“…By the end of the treatment, the p -AnVs of oils obtained from LELG and HEHG increased to 6.24 and 23.88 units, respectively. This notable difference can be attributed to the susceptibility of oils rich in polyunsaturated fatty acids (PUFAs) to degradation during heating ( Zhang et al, 2022 ).…”

“…Previous research has also noted microwave-induced alterations in the FAC of Nigella seed oil, specifically a slight decrease in PUFA levels and an increase in saturated fatty acid concentration ( Suri, Singh, & Kaur, 2022 ). PUFAs are sensitive to high temperatures and are easily oxidized, which may account for the changes in FAC observed in the oil samples following microwave treatment ( Zhang, Chen, Zhang, Sagymbek, et al, 2022 ).…”

“…For example, (E,E)-2,4-heptadienal was identified as a peroxidation product of linolenic acid, while hexanal and heptanal were produced through the degradation of linoleic acid ( Yin et al, 2021 ). Octanal and nonanal were previously identified as volatiles in FROs, predominantly resulting from the oxidation of oleic acid ( Zhang, Chen, Zhang, Sagymbek, et al, 2022 ). Other aldehydes observed were products of carbohydrate pyrolysis, such as furfural, benzeneacetaldehyde, and 5-methyl-2-furancarboxaldehyde.…”

Volatile metabolite profiling of linolenic acid oxidation in the heating process

“…Most of the aldehydes start to be generated at 90 °C, with individual ones being formed at lower temperatures. Aldehydes are usually considered to be the main product of lipid oxidation (Vandemoortele et al, 2021;Zhang et al, 2022). Low concentrations of volatile aldehydes usually contribute a cereal, cream and caramel aroma, while higher concentrations have a strong solvent odor, which is often referred to as 'rancid' (Xiao et al, 2020).…”

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation

“…Therefore, the temperature of cold-pressed oil does not exceed 60 °C, which is not conducive to the release of volatile aromas in the oil ( Xu, Wang, et al, 2023 ). Aroma compounds are usually produced via the Maillard reaction, lipid oxidation, Strecker degradation of amino acids, and sugar degradation ( Mao et al, 2019 , Zhang et al, 2022 , Zhang et al, 2022 ). Lower temperatures are not conducive to these reactions, which is also the main reason for the lack of aroma in cold-pressed oils.…”