1. Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor
- Author
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Xingzhong Zhao, Tingting Liu, Xiaohui Mao, Zongyao Huyan, and Xiuzhu Yu
- Subjects
0106 biological sciences ,Hot Temperature ,Rapeseed ,Glucosinolates ,Glucosinolate degradation ,01 natural sciences ,Gas Chromatography-Mass Spectrometry ,chemistry.chemical_compound ,Oils, Volatile ,Cooking ,Food science ,Roasting ,Volatile Organic Compounds ,Chemistry ,Brassica rapa ,010401 analytical chemistry ,food and beverages ,General Chemistry ,0104 chemical sciences ,Odor ,Glucosinolate ,Odorants ,Degradation (geology) ,Rapeseed Oil ,lipids (amino acids, peptides, and proteins) ,General Agricultural and Biological Sciences ,010606 plant biology & botany - Abstract
This study aims to investigate the effect of glucosinolate (GSL) degradation on the volatile odor of rapeseed oil (RO) during roasting. Volatile compounds of RO and individual GSL contents in the seeds were identified and measured during roasting, separately. Total GSL content decreased by 30.47-84.44%. Nitriles were the key volatile compounds that were negatively correlated with GSLs for all samples. Results indicate that GSL degradation significantly affects the volatile odor of RO and tends to produce low-carbon nitriles. Furthermore, the thermal degradation pathways of GSLs were explored according to the structure of individual GSLs and nitriles. These results provide information for the thermal degradation pathways of GSLs and the formation mechanism of nitriles during seed roasting.
- Published
- 2019