학술논문
Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor.
Document Type
Academic Journal
Author
Mao X; College of Food Science and Engineering , Northwest A&F University , 22 Xinong Road , Yangling , Shaanxi 712100 , People's Republic of China.; Zhao X; Hybrid Rape Research Center of Shaanxi Province , 6 West Gaogangqu Road , Yangling , Shaanxi 712100 , People's Republic of China.; Huyan Z; College of Food Science and Engineering , Northwest A&F University , 22 Xinong Road , Yangling , Shaanxi 712100 , People's Republic of China.; Liu T; College of Food Science and Engineering , Northwest A&F University , 22 Xinong Road , Yangling , Shaanxi 712100 , People's Republic of China.; Yu X; College of Food Science and Engineering , Northwest A&F University , 22 Xinong Road , Yangling , Shaanxi 712100 , People's Republic of China.
Source
Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5118 (Electronic) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE
Subject
Language
English
Abstract
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.