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| Effect of microwave treatment on rapeseed oil flavor |
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| DOI： |
| KeyWord:microwave treatment non-fragrant rapeseed oil fragrant rapeseed oil sensory flavor quality volatile flavor components |
| FundProject:四川省科技厅重点研发项目（2021YFN0054）；“天府菜油”加工产业提升关键技术研究与应用（2023TFRO05） |
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| Abstract: |
| Aiming to provide a theoretical basis for the preparation of rapeseed oil with different flavor qualities, the effect of microwave treatment on the flavor of rapeseed oil was investigated by means of sensory flavor quality evaluation, electronic nose analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS - SPME - GC×GC/MS). The results showed that the total amount and intensity of microwave energy input affected the sensory flavor quality of rapaseed oil. The electronic nose results showed that the flavor components of fragrant rapeseed oil and non-fragrant rapeseed oil were similar. There were 23 main flavor substances in non-fragrant rapeseed oil, including 7 aldehydes, 5 sulphur substances, 3 alcohols, 2 acids, 2 esters, 2 heterocyclics and 1 each of olefins and phenols, which provided pungent, oily, grassy and floral flavors to non-fragrant rapeseed oil. There were 13 main flavor substances in fragrant rapeseed oil, including 5 sulphur substances, 3 heterocyclics, 2 aldehydes, and 1 each of phenols, alcohols and acids, which mainly gave fragrant rapeseed oil pungent, roasted, bakery and oily flavors. In conclusion, microwave pretreatment technology has a significant effect on the flavor of rapeseed oil. With the input of microwave energy, the flavor of rapeseed oil mainly changes from pungent, oily, grassy and floral flavors dominated by thioglycoside degradation products and oxidized volatiles to pungent, roasted, bakery and oily flavors, dominated by the products of the thioglycoside degradation products Maillard reaction products and oxidized volatiles. |
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