Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 40, Pages 11187-11197Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b04952
Keywords
rapeseed oil; volatile compounds; roasting; glucosinolate degradation; nitriles; thermal degradation pathways
Funding
- Key Science and Technology Program of Shaanxi Province, China [2016NY159]
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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.
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