Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction
文献类型： 外文期刊
作者： Zhou, Qi 1 ; Jia, Xiao 1 ; Yao, Ying-Zheng 1 ; Wang, Bei 2 ; Wei, Chang-Qing 3 ; Zhang, Min 2 ; Huang, Fenghong 1 ;
作者机构： 1.Chinese Acad Agr Sci, Oil Crops & Lipids Proc Technol Natl & Local Join, Oil Crops Res Inst, Wuhan 430062, Hubei, Peoples R China
2.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
3.Shihezi Univ, Key Lab Xinjiang Phytomed Resource & Utilizat, Minist Educ, Sch Food Sci & Technol, Shihezi 832000, Xinjiang Autono, Peoples R China
4.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Sichuan, Peoples R China
关键词： commercial fragrant rapeseed oils; monolithic material sorptive extraction; OAV; aroma-active compounds
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2019 年 67 卷 41 期
页码：
收录情况： SCI
摘要： Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatography-mass spectrometry. A total of 29 volatile compounds were identified by gas chromatography-olfactometry including pyrazines, alcohols, aldehydes, ketones, and sulfur compounds. Further, 2,5-dimethylpyrazine (peanut-like), 3-ethyl-2,5-dimethylpyrazine (roasted nut-like), dimethyl trisulfide (cabbage-like), 4-isothiocyanato-1-butene (pungent and pickle-like), butyrolactone (caramel-like), and benzyl nitrile (pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values >= 1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. Futhermore, this novel approach is applicable in the field of food flavor.
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