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| Progress on influence of vegetable oil processing technology on flavor compounds |
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| DOI： |
| KeyWord:vegetable oil processing technology flavor compound |
| FundProject:国家自然科学基金项目(No.21801075)；湖南省自然科学基金面上项目(2021JJ30289)；永州市科技创新指导性计划项目（永科发［2018］42号-2018ZD21）；湖南科技学院2021年度科研项目（21XKY045） |
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| Abstract: |
| Flavor is one of the important characteristics of vegetable oil quality, which is not only related to the oilseed itself, but also closely related to the processing technology. There are differences in the types and contents of flavor compounds in vegetable oils produced by different processing technologies. The research progress on the production mechanism of flavor compounds in vegetable oil and the effects of different processing technologies（roasting, microwave pretreatment, infrared radiation, pressing, solvent extraction, aqueous enzymatic method, supercritical fluid extraction, subcritical fluid extraction, refining, etc.）on the flavor compounds in vegetable oil were reviewed.The problems existing in the flavor research of vegetable oils were also discussed, so as to provide a certain reference for the production of flavored vegetable oils. |
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