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| Flavor characteristics and oxidation stability of fragrant rapeseed oil,fragrant peanut oil and fragrant flaxseed oil |
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| DOI： |
| KeyWord:fragrant rapeseed oil fragrant peanut oil fragrant flaxseed oil characteristic flavor compound oxidation stability |
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| Author Name | Affiliation | | DUAN Xulin1, HU Rong1, WANG Rui1, WANG Anti2, ZHOU Bo2, HE Qiang1, CHI Yuanlong1 | 1.College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
2.Sichuan Deyang Nianfeng Food Co. , Ltd. , Deyang 618000, Sichuan, China |
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| Abstract: |
| In order to provide a reference for the quality evaluation of fragrant edible oil, the acid value, peroxide value and antioxidant active substances content of fragrant edible oils,including fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil were firstly determined. The volatile compound composition was investigated through GC-MS analysis, and the characteristic flavor compounds of these three oils were further determined according to their relative odor active value (ROAV). Furthermore, the oxidation stability of these three oils was studied through TG and DSC analysis. The results showed that the acid value and peroxide value of these three oils were all lower than 1.2 mgKOH/g and 0.05 g/100 g respectively. The contents of total phenol, tocopherol and sterol in fragrant rapeseed oil were the highest, which were 224.40, 451.30 mg/kg and 7 789.41 mg/kg, respectively; those were 76.14, 404.95 mg/kg and 3 279.39 mg/kg in fragrant flaxseed oil, respectively; those were 56.08, 263.80 mg/kg and 2 617.30 mg/kg in fragrant peanut oil, respectively. The content of α-tocopherol in fragrant peanut oil was significantly higher than that in the other two oils, and the main sterol in the three kinds of fragrant edible oil was β- sitosterol. The main volatile compounds in fragrant rapeseed oil were thioglycoside degradation products, pyrazines and aldehydes, and they were aldehydes and pyrazines mainly in fragrant peanut oil and fragrant flaxseed oil. The characteristic flavor compounds with the highest ROAV in fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil were 3-butenyl isothiocyanate, isobutyraldehyde, and (Z)-4-heptenal, respectively. The common characteristic flavor compound of three kinds of fragrant edible oils was 2,5-dimethylpyrazine. The initial oxidation temperature, initial decomposition temperature and oxidation induction time were determined as follows:fragrant rapeseed oil (204.7, 228.7℃ and 138.9 min)>fragrant peanut oil (186.2, 224.5℃ and 44.0 min) >fragrant flaxseed oil (168.0, 208.7℃ and 16.3 min). The antioxidant active substances content of fragrant rapeseed oil is higher and its oxidation stability is the best. |
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