Headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) analysis combined with 'relative odour activity value (ROAV)' was used to monitor changes in key volatile compounds in peanut oil, soybean oil, rapeseed oil, and linseed oil during ambient storage. Volatile composition and oxidation process were compared among edible oil samples. The differences in the volatile contents of edible oils led to their characteristic flavour. Aldehydes featured a relatively high content and low odour threshold and mainly contributed to the flavour of edible oils. The key flavour compounds included pentanal, hexanal, octanal, nonanal, trans-2-heptenal, and benzaldehyde, which are important oxidative degradation products of oleic acid and linoleic acid. The formation of key volatile oxidation compounds was affected by different oxidation processes during ambient storage. Certain aldehydes increased with oxidation level, whereas other aldehydes initially increased then decreased. Correlation analysis showed that the concentrations of several volatile compounds progressively increased during oxidation. The key volatile oxidation compounds formed during oil storage at ambient temperature are partly different from those generated at high temperatures. Volatile oxidation compounds can be a marker for monitoring the oxidation degree of edible oils during ambient storage.
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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