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| Effect mechanism of infrared roasting on the flavor of rapeseed oil |
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| DOI： |
| KeyWord:rapeseed oil flavor infrared roasting oil oxidation Maillard reaction glucosinolate degradation product |
| FundProject:国家自然科学基金项目（32072138） |
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| Abstract: |
| The rapeseed was infrared roasted at different temperatures（90，110，130，150，170 ℃）, and hydraulic pressed to prepare rapeseed oil. The effect mechanism of infrared roasting on flavor of rapeseed oil was studied through the oil oxidation, degradation of glucosinolate compounds and Maillard reaction, and compared with the traditional roasting(170 ℃). The results showed that the flavor of rapeseed oil from rapeseed roasted by infrared was significantly improved compared with that from the traditional roasted rapeseed, with a less oily taste and pungent irritating taste, and a relatively stronger roasted aroma, as well as less polycyclic aromatic hydrocarbons in terms of type and content. Heating the cold pressed rapeseed oil prepared by pressing rapeseed without any treatment for 3 h resulted in 3.86 times and 6.28 times increase of (E,E)-2-4-hepadienal and (E,E)-2-4-decadiena, respectively. With the increase of infrared roasting temperature, the contents of glucosinolate compounds, free amino acids and reducing sugar in the defatted rapeseed treated by infrared roasting were reduced from 30.73 mg/kg, 25.61 mg/100 g and 7.61 mg/g to 1523 mg/kg, 15.82 mg/100 g and 2.29 mg/g respectively. The effect mechanism of infrared roasting on the flavor of rapeseed oil was mainly the degradation of unsaturated fatty acids into short and medium chain aldehydes and dilute alkenals, the degradation of glucosinolate compounds to form isothiocyanic acid and nitriles, and Maillard reaction to produce pyrazine and furan compounds. |
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