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Updated: Feb 15, 2026

Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion
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橄油中压力驱动的风味形成:一个综合的多种OMICS方法

Yini Yang1, Chang Zheng2, Ran Zhao2

  • 1Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Food chemistry
|February 13, 2026
PubMed
概括

膨胀压力通过影响前体转化,显著改变了油菜油的味道. 像pyrazines和nitriles这样的关键化合物增加,将风味从草状转移到烤的音符.

关键词:
葡萄糖酸盐的降解降解高压气流扩张的高压气流扩张.脂质氧化氧化方式梅拉德反应是梅拉德反应.油菜油的风味是因为油菜油的味道.

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