Fats and Oils

Frérot, Eric

doi:10.1007/978-3-319-26932-0_11

Cited by 3 publications

(6 citation statements)

References 78 publications

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“…Short‐path distillation, commonly practiced for the purification of fatty acids, has much lower recoveries for lactones compared to the solvent assisted flavor evaporation (SAFE) technique (Engel et al., 1999). Early studies reported the isolation of volatiles by steam distillation, for example, from sesame seed oil (Nakamura et al., 1989); however, both steam distillation and simultaneous distillation/extraction (SDE) increase the possibility of artifact formation (Buettner, 2017). By comparing SDE to SPME applied to olive oil, higher percentages of terpenoids and aldehydes, caused by thermal degradation, were detected (Vichi et al., 2007).…”

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

“…Although this technique cannot accurately measure the structure of volatile compounds, it shows a promising way for oil quality control. Meanwhile, further two types of e‐nose systems (i.e., GC‐based and MS‐based e‐nose systems) with different principles share the same advantage of the rapid test (Buettner, 2017); more details are shown in Table 3.…”

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

“…An efficient isolation technique is an essential prerequisite to extract the aroma‐active compounds of rapeseed oil for further analysis. Based on separation principles, approaches for the extraction of volatiles in fat/oil can be classified into distillation, HS extraction, solvent extraction, and others (e.g., Tedlar bags) (Buettner, 2017). An overview of extraction and enrichment techniques of aroma compounds from fat/oil is shown in Table 2.…”

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

“…A good perspective might be given by the recent establishment of the so‐called SPME arrow technique, a technology for microextraction, combining trace‐level sensitivity with high mechanical robustness. MMSE was verified to show higher recovery and less time consumption than SPME, which is more liable to absorb compounds with a low boiling point (Buettner, 2017). Zhou et al.…”

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

“…Results showed that volatiles information provided by e‐nose may help to interpret the quality of the oil in the absence of information on the corresponding raw seeds. However, chemical sensors only allow rough quantitation while working at high temperatures and are easily interfered with water vapor (Buettner, 2017). e‐Nose combined with other techniques (e.g., GC) in the study of rapeseed oil could be concluded as a potential method for aroma characterization.…”

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

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Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

Zhang

Wu²,

Chen³

et al. 2021

Comp Rev Food Sci Food Safe

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As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma‐active as well as off‐flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty‐seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma‐active compounds are also proposed. Future flavor analysis techniques will evolve toward time‐saving, portability, real‐time monitoring, and visualization, which aims to obtain a “complete” flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma‐active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.

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Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

Section: Flavor Analysis Techniques Of Rapeseed Oilmentioning

confidence: 99%

See 3 more Smart Citations

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

Zhang

Wu²,

Chen³

et al. 2021

Comp Rev Food Sci Food Safe

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Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets

et al. 2019

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The increasing demand for wood pellets on the market, which is caused by their excellent combustion properties, inspires the production as well as the utilization of alternative biomass pellets as fuel. However, the emission of volatile organic compounds gives pellet materials a distinct odor or off-odor, which is directly perceived by the end user. Thus, there is an urgent need for knowledge about the emitted volatile organic compounds and their potential formation pathways as well as their contributions to odor properties of the pellets. In this study, pellets made of biomass energy crops (i.e., straw or miscanthus), byproducts from the food industry (i.e., rapeseed, grapevine, or DDGS (dried distillers grains with solubles from beer production)), or eucalyptus, as well as torrefied pinewood and torrefied sprucewood were investigated with respect to the emitted volatile compounds and their possible impact on the pellet odor. Headspace solid-phase microextraction in combination with gas chromatography−mass spectrometry was used to enrich, separate, and identify the compounds. Techniques used in sensory science were applied to obtain information about the odor properties of the samples. A total of 59 volatile compounds (acids, aldehydes and ketones, alcohols, terpenes, heterocyclic compounds, and phenolic compounds) were identified with different compound ratios in the investigated materials. The use of multivariate statistical data analysis provided deep insight into product−compound interrelation. For pellets produced from bioenergy crops, as well as from byproducts from the food industry, the sensory properties of the pellets reflected the odor properties of the raw material. With respect to the volatiles from torrefied pellets, those volatiles that are formed during the torrefaction procedure dominate the odor of the torrefied pellets covering the genuine odor of the utilized wood. The results of this work serve as a substantiated basis for future production of pellets from alternative raw materials.

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(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil–Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability

Risse,

Drusch

2024

Langmuir

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During emulsification and further processing (e.g., pasteurizing), the oil–water interface is mechanically and thermally stressed, which can lead to oil droplet aggregation and coalescence, depending on the interfacial properties. Currently, there is a lack of insights into the impact of the molecular structure (headgroup and FA chain) of low molecular weight emulsifiers (LME) on the resulting interfacial properties. Additionally, the crystallization/melting of the oil/the emulsifier is often neglected within interfacial rheological experiments. Within this study, the stability of interfaces formed by Tween, Span or Brij was determined as a function of their molecular structure, taking crystallization effects of the LME into account. The headgroup was kept constant while varying the FA, or vice versa. The interfacial film properties (viscoelasticity) were investigated at different temperatures using dilatational and interfacial shear rheology. Both the headgroup and the FA chain impacted the interfacial properties. For the same FA composition, a rather small hydrophobic headgroup resulted in a higher packed interface. The interfacial elasticity increased with increased FA chain length (C12 to C18). This seemed to be particularly the case when the emulsifier crystallized on the interface among cooling. In the case of a densely packed interface, network formation due to chain crystallization of the LME’s FA chains occurs during the cooling step. The resulting interface shows predominantly elastic behavior.

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Fats and Oils

Cited by 3 publications

References 78 publications

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets

(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil–Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability

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