Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation

“…Except for the four most important aroma components (alcohols, esters, aldehydes, and ketones), the oil samples contained several specific odorous substances. Volatile compounds containing sulfur contribute to the unpleasant odors of cabbage, sulfur, asparagus, onion, putrid, and fish, which have been reported to be present in cold-pressed rapeseed oil ( Liang et al, 2023 ) and roasted sesame oil ( Yin et al, 2021 ) at high concentrations. Alkanes and acetoin reflect the odors of gasoline and butter, respectively, which are abundant in purple passion fruit seed oil ( Liang et al, 2023 ).…”

“…Volatile compounds containing sulfur contribute to the unpleasant odors of cabbage, sulfur, asparagus, onion, putrid, and fish, which have been reported to be present in cold-pressed rapeseed oil ( Liang et al, 2023 ) and roasted sesame oil ( Yin et al, 2021 ) at high concentrations. Alkanes and acetoin reflect the odors of gasoline and butter, respectively, which are abundant in purple passion fruit seed oil ( Liang et al, 2023 ). Thiophene, pinene, and pyridine are the main characteristic aromatic components of yellow passion fruit seed oil, giving garlicky, woody, and nutty aromas ( Zhang, Chen, Zhang, et al, 2022 , Xu et al, 2023).…”

Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology

“…The relative odor activity values (ROAV) of each volatile components was calculated based on the protocol described in previous reports ( Fang et al, 2022 , Liang et al, 2023 ). The ROAV of the component that contributes most to the flavor of the tea sample was defined as 100, and other compounds was calculated as shown in equation (1).…”

Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil

“…Annual global rapeseed oil production reached 27.98 million metric tons between 2019 and 2020 ( Zhang et al, 2021 ). Rapeseed oil is notable for its higher levels of oleic acid (C18:1) and linoleic acid (C18:2) than other fatty acids and thus offers superior nutritional value ( Liang et al, 2023 ). Furthermore, rapeseed oil is a rich source of various active ingredients, including tocopherols, polyphenols, phytosterols, and carotenoids ( Tan et al, 2022 ; Zhang et al, 2022 ).…”

“…Flavor is a critical sensory attribute that plays a significant role in determining consumers' acceptance of rapeseed oil ( Zhang et al, 2021 ; Zhang, Cao, & Liu, 2020 ). Several factors can influence the flavor profiles of rapeseed oil, including rapeseed variety, processing methods, degumming methods, and storage conditions ( Liang et al, 2023 ). Cold pressing and hot pressing are the two commonly used extraction methods for vegetable oils and differ mainly in terms of heating pretreatment.…”