关键词: 低芥酸菜籽；高芥酸菜籽；浓香菜籽油；风味物质；感官风味属性

Abstract: In this study, the correlation between different varieties of rapeseed and the flavor of fragrant rapeseed oil was established by analyzing the chemical components of eight rapeseed samples from different varieties and the 22 key flavor compounds and six sensory attributes of the resultant oils. It was found that the content of glucosinolate in rapeseed was correlated with the contents of glucosinolate degradation products (mainly 1-butene, and 4-isothiocyanato-, benzenepropanenitrile) and sulfur compounds (such as dimethyl trisulfide) in fragrant rapeseed oil, which make a positive contribution to the irritating and pickle-like flavor properties. In addition, the contents of protein and carbohydrate in rapeseed affected the contents of heterocyclic compounds (mainly 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine and 2-ethyl-6-methylpyrazine) in fragrant rapeseed oil, which make a positive contribution to the roasted and burnt flavor characteristics.

Key words: low erucic acid rapeseed; high erucic acid rapeseed; fragrant rapeseed oil; flavor components; sensory attributes