Varietal and processing effects on the volatile profile of rapeseed oils
- 作者：Fang Wei ; Mei Yang ; Qi Zhou ; Chang Zheng ; Jin-Hua Peng ; Chang-Sheng Liu ; Feng-Hong Huang ; Hong Chen ; willasa@163.com
- 关键词：Rapeseed oils ; Cold press ; Volatile compounds ; SPME&ndash ; GC&ndash ; MS
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2012
- 期刊代码：121_00236438
- 类别：abs
- 出版时间：October, 2012
- 卷：48
- 期：2
- 页码：323-329
- 文件大小：461 K
摘要
Headspace-solid phase microextraction was used to extract the volatile compounds of rapeseed oils produced from different seed varieties and obtained by cold pressing with different pretreatment processes. Volatile compounds were then separated and characterized by GC/MS analysis. The key flavor compounds were the degradation products of glucosinolates, oxidized volatiles and heterocyclic compounds. Compared with the rapeseed oils obtained by cold pressing without any treatment, the contents of the degradation products of glucosinolates obtained by cold pressing with thermal treatment and microwave radiation, decreased; while the contents of oxidized volatiles and heterocyclic compounds increased. Principal component analysis (PCA) is able to differentiate between oils obtained by cold pressing with different pretreatment processes and the oils obtained from two species. This study also compares the results obtained by PCA of chromatographic data with the results of sensory analysis based also on PCA.