| Rapeseed oil A, rapeseed oil B and rapeseed oil C were separately prepared by traditional processes(cooking-pressing process,cooking-pressing-degumming process) and Maillard reaction aroma process, and the volatile flavor components of the three rapeseed oils were analyzed by gas chromatography-mass spectrometry with headspace solid phase microextraction.The odor activity value and relative odor activity value were used to determine the components that contributed the most to the flavor of the three rapeseed oils.The results showed that 18, 29 and 21 volatile components were identified in rapeseed oil A, rapeseed oil B and rapeseed oil C, respectively. The overall flavor scores of rapeseed oil A and rapeseed oil C were close, slightly higher than that of rapeseed oil B.The contents of nitriles in rapeseed oil A and rapeseed oil B were significantly higher than that in rapeseed oil C, while the contents of pyrazines and aldehydes were significantly lower than that in rapeseed oil C.The substances that contributed the most to the flavor of rapeseed oil A, rapeseed oil B and rapeseed oil C were 2-thiophene formaldehyde,3,5-diethyl-2-methylpyrazine and 3-methylbutyraldehyde. |
