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| Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid |
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| DOI： |
| KeyWord:low erucic acid rapeseed fragrant rapeseed oil roasting process flavor component sensory evaluation |
| FundProject: |
| Author Name | Affiliation | | HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2,SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2 | 1.Beijing Engineering Laboratory of Geriatric Nutrition & Foods, Beijing Key Laboratory of Nutrition & Health and Food Saftey, COFCO Nutrition and Health Research Institute Co., Ltd.,Beijing 102209, China
2.The Jiangsu Province Center of Cooperative Innovation for Modern Grain Circulation and Security, Nanjing 210023, China |
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| Abstract: |
| In order to study the effects of different roasting processes of rapeseeds on the flavor of fragrant rapeseed oil with low erucic acid, using low erucic acid rapeseed as raw material, the effects of water content, roasting temperature and roasting time on the flavor component content and sensory quality of fragrant rapeseed oil with low erucic acid were studied. The results showed that a total of 65 volatile flavor compounds were identified in the fragrant rapeseed oil with low erucic acid. With the increase of roasting temperature and roasting time, the total content of heterocyclic substances presenting roasting flavor gradually increased. With the increase of roasting temperature and water content, the total content of glucosinolates degrading products (sulfur-containing compound and nitrile compound)presenting stimulating flavor in fragrant rapeseed oil with low erucic acid gradually increased. In sensory sense, the fragrant rapeseed oil with low erucic acid mainly presented the roast flavor and burnt flavor, but also presented the pickled vegetable flavor and stimulating flavor. With the increase of roasting temperature, the sensory attribute score of roasting flavor increased firstly and then decreased, reaching the highest at 150℃, and the sensory attribute score of burnt flavor and pickled vegetable flavor increased gradually. With the prolonging of roasting time, the sensory attribute score of roasting flavor decreased gradually, and the sensory attribute score of burnt flavor increased gradually. With the increase of water content, the sensory attribute scores of roasting flavor and burnt flavor fluctuated stably within a certain range. A certain roasting temperature and increase in water content during roasting process can significantly improve consumer preference. |
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