Pressure-driven flavor formation in rapeseed oil: an integrated multi-omics approach

This study systematically evaluated the regulatory effects of expansion pressures on precursor conversion and the flavor profiles in rapeseed oil. By integrating the response relationships of three core flavor-forming processes (non-enzymatic reactions and metabolic pathway), the connection between pressure parameters and the generation of key flavor compounds was elucidated. A total of 56 Maillard reaction-related compounds and 26 glucosinolate-derived metabolisms were identified. Glucosinolate content ranged from 44.638 to 3.827 μmol/g, amino acid content from 258.7 to 246.3 mg/g, fatty acid content from 489.5 to 377.2 mg/g, while the reducing sugar content ranged from 67.85 to 59.88 mg/g. Pressure and thermal combination produced nitriles (184.531-6103 μg/kg), cyanides (15.755-1938 μg/kg). Specifically, at 0.6-0.8 MPa, sucrose hydrolysis and glucose accumulation led to a 21.32-fold increase in pyrazine content, resulting in a flavor profile from grassy to roasted notes. The interaction of pyrazine and nitrile compounds contribute to the characteristic flavor of rapeseed oil.