Comparative Analysis of Rapeseed Oils Prepared by Three Different Methods
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Published on: January 11, 2017
Qiaona Yuan1, Mengjie Tu1, Pan Gao1
1Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University.
Abstract:
Flavoured rapeseed oils prepared using traditional technologies (oils A and B) and a fragrant rapeseed oil obtained using an enzymatic Maillard reaction (oil C) were analysed to show that oil C featured basic indicators and a fatty acid composition similar to those of traditional oils while exhibiting a higher comprehensive sensory evaluation score. Volatile component, odour activity value (OAV), and relative odour activity value (ROAV) analyses revealed that oil C had an elevated content of pyrazines (20.83%) and aldehydes (38.15%), which resulted in stronger charred and caramel flavours. The aroma of oil C was directly impacted by 3-methylbutyraldehyde (OAV > 1) and was modified by 3-methylthiopropionaldehyde and nonanal (RAOV > 1 in both cases). Thus, the developed technology was found to be well suited for the production of novel and safe fragrant rapeseed oil.
