| With rapeseeds from Guizhou, Sichuan, Anhui, Hubei, Hunan, Jiangsu and Inner Mongolia as raw materials, fragrant rapeseed oils were produced by roasting and hot pressing. The flavor substances in fragrant rapeseed oils were extracted using headspace solid phase microextraction(HS-SPME)and separated and identified using gas chromatography-mass spectrometry(GC-MS),then the typical flavor substances were distinguished by the relative odor activity value methods.The results indicated that methallyl cyanide, 4-isothiocyanato-1-butene,nonanal,2,3,5,6-tetrafluoroanisole, 2,5-dimethyl-pyrazine, were the common typical flavor substances in fragrant rapeseed oils from different regions. Meanwhile different fragrant rapeseed oils showed different flavor because of different regions, the Guizhou and Sichuan rapeseed oils presented strong spicy taste due to the high content of sulfur glucoside degradation products; the Hubei rapeseed oil showed a strong roasted smell for the high content of pyrazine compounds. |
