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.
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