Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds

Lingyan Zhang; Jia Chen; Jiaxin Zhang; Altayuly Sagymbek; Qi Li; Yuan Gao; Shuangkui Du; Xiuzhu Yu

doi:10.1016/j.fochx.2022.100491

Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds

Food Chem X. 2022 Oct 25:16:100491. doi: 10.1016/j.fochx.2022.100491. eCollection 2022 Dec 30.

Authors

Lingyan Zhang¹, Jia Chen¹, Jiaxin Zhang¹, Altayuly Sagymbek², Qi Li¹, Yuan Gao¹, Shuangkui Du¹, Xiuzhu Yu¹

Affiliations

¹ Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
² Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan 010011, Kazakhstan.

Abstract

This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of p-anisidine, conjugated dienes, and conjugated trienes increased significantly (p < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs (R = 0.70-0.94, p < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.

Keywords: AV, acid value; Aldehydes; FRO, fragrant rapeseed oil; Fragrant rapeseed oil; K232, conjugated dienes; K268, conjugated trienes; Lipid oxidation; OAV, odor activity value; OBs, oil bodies; PV, peroxide value; RI, retention index; Roasting; TAG, triglyceride; p-AnV, p-anisidine value.