FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (14): 272-279.doi: 10.7506/spkx1002-6630-20210823-297

• Component Analysis • Previous Articles    

Correlation between Different Varieties of Rapeseed and the Flavor of Fragrant Rapeseed Oil

CHU Baijun, HU Bowen, LI Xiaolong, WU Zhou, YU Miao, ZHAO Huimin, SU Xiaoxia, HUI Ju, ZHOU Qi, WANG Xiangyu   

  1. (1. Beijing Key Laboratory of Nutrition & Health and Food Saftey, Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China;2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; 3. Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)
  • Published:2022-07-28

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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

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