4.6 Article

Roasting treatments affect physicochemical, aroma and nutritional quality of oil

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Review Food Science & Technology

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Summary: This manuscript systematically reviews recent advances in the flavor of rapeseed oil, emphasizing its importance in quality and consumer acceptance. It discusses flavor analysis techniques and the effects of various treatments on flavor, listing odorants found in rapeseed oil and proposing possible formation pathways of key aroma-active compounds. Future flavor analysis techniques are expected to focus on time-saving, portability, real-time monitoring, and visualization to obtain a complete flavor profile of rapeseed oil.

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