| The volatile components in rapeseed oil during refining process were extracted by space solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS).Subsequently, the detection frequency method of gas chromatography-olfactometry (GC-O) was used to determine the characteristic flavor components in crude rapeseed oil. Meanwhile the change of the characteristic flavor components during refining process was analyzed.The results showed that 102 flavor components in rapeseed oil during refining process were determined, including 4 pyrazines, 12 degraded glucosinolate products, 19 aldehydes, 11 alcohols, 6 acids, 8 ketones, 13 alkanes, 9 alkenes, 10 heterocyclic and 10 esters. 13 key characteristic flavor components were identified in crude rapeseed oil by detection frequency method, including 2,5-dimethyl-pyrazine, 2-ethyl-5-methyl-pyrazine and so on. The kind and contents of pyrazines compounds and degraded glucosinolate products decreased with the increase of refining degree. In the meantime, the kind and contents of aldehydes, ketones, alkanes and heterocyclic compounds increased. However, the kind and contents of these compounds significantly decreased after deodorization. |
