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| Research progress on volatile flavor compounds of fragrant rapeseed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230309 |
| KeyWord:fragrant rapeseed oil flavor compounds oilseed variety processing technology storage |
| FundProject:湖南省自然科学基金项目（2021JJ30289，2024JJ |
| Author Name | Affiliation | | JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng1 | (1.College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou
425199, Hunan, China
2.Market Supervision Administration, Yongzhou 425002, Hunan, China) |
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| Abstract: |
| In order to provide reference for the flavor quality control of fragrant rapeseed oil and the healthy development of the industry, the volatile flavor compounds in fragrant rapeseed oil, and the influence factors of the types and contents of volatile flavor compounds in fragrant rapeseed oil were summarized. The main volatile flavor compounds in fragrant rapeseed oil include glucosinolate degradation products, lipid oxidation products and heterocyclic compounds. Among them, glucosinolate degradation products endow fragrant rapeseed oil with spicy flavor, lipid oxidation products endow fragrant rapeseed oil with green, fruity and oily flavor, and heterocyclic compounds endow fragrant rapeseed oil with nutty, roasted and caramel flavor. Raw material varieties, raw material pretreatment methods, oil refining process and storage conditions will affect the types and contents of volatile flavor compounds in fragrant rapeseed oil. Appropriate raw materials, processing technology and storage conditions should be selected to ensure the quality of fragrant rapeseed oil. |
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