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CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2022, Vol. 44 ›› Issue (3): 659-666.doi: 10.19802/j.issn.1007-9084.2021122

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Effects of popping pretreatment on the quality and volatile flavor components of three types of rapeseed oil

Wei-jun WANG1(), Chang ZHENG1, Bo YANG1, Qi ZHOU1, Chang-sheng LIU1(), Huang-xiang LI2   

  1. 1.Institute of Oil Crops Research, CAAS, Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
    2.Hunan Xiangshan Biotechnology Co. LTD, Loudi 417000, China
  • Received:2021-04-22 Online:2022-06-25 Published:2022-07-04
  • Contact: Chang-sheng LIU E-mail:247606249@qq.com;jasonberg@163.com

Abstract:

Brassica napus, B. rapa and B. juncea rapeseeds were used as raw materials, the changes of quality and volatile flavor components of rapeseed oil after popping pretreatment were investigated. The results showed that the acid values and peroxide values of the three types of rapeseed oil were significantly increased (P<0.05) by 0.25, 0.49, 0.39 mg KOH/g and 0.20, 0.18, 0.18 mmol/kg, respectively, within the limits of Codex standard. The oxidation induction time of three types of rapeseed oil were significantly increased (P<0.05) by 17.32, 10.06 and 13.99 h, respectively. Popping pretreatment had no significant effect on fatty acid composition of the three types of rapeseed oil. After popping pretreatment, the contents of sulfur compound such as phenylacetonitrile, 3-methylcradonitrile and 5-hexenitrile, the kinds and contents of heterocyclic substances and oxidative volatiles in the three types of rapeseed oils were significantly increased (P<0.05). Pyrazines and aldehydes were the main components in heterocyclic substances and oxidative volatiles, respectively.

Key words: popping, rapeseed oil, quality, volatile flavor components

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