Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm−1, 0.189 cm−1, and 0.126 cm−1. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.

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Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

LWT ◽

10.1016/j.lwt.2020.109301 ◽

2020 ◽

Vol 126 ◽

pp. 109301 ◽

Cited By ~ 1

Author(s):

Bingyu Jing ◽

Rui Guo ◽

Mengzhu Wang ◽

Lingyan Zhang ◽

Xiuzhu Yu

Keyword(s):

Rapeseed Oil ◽

Glucosinolate Content ◽

Seed Roasting

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Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

Foods ◽

10.3390/foods9091280 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1280

Author(s):

Issmail Nounah ◽

Malika Chbani ◽

Bertrand Matthäus ◽

Zoubida Charrouf ◽

Ahmed Hajib ◽

...

Keyword(s):

Acetic Acid ◽

Volatile Compounds ◽

Seed Oil ◽

Dynamic Headspace ◽

Active Compounds ◽

Opuntia Ficus Indica ◽

Volatile Aroma ◽

Seed Roasting ◽

Headspace Gc ◽

Roasting Time

Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with hexanal, 2-methyl propanal, acetaldehyde, acetic acid, acetoin and 2,3-butanedione as most abundant. Olfactometric analysis showed that those compounds are aroma active; therefore, cactus seed oil flavor can be attributed to those compounds. Moreover, the effect of roasting of cactus seeds on the composition of volatile compounds in the oil was investigated. Especially the concentration of compounds known as products from the Maillard reaction increased significantly with roasting time such as furfural, furan, 3-methyl furan, 2-butanone, thiophene, 2, 3- dithiabutane, methyl pyrazine, 2-methyl pyrimidine, 2-metoxy phenol, dimethyl trisulfide and 5-methyl furfural.

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