Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

The current study was aimed to investigate the effect of glucosinolate degradation on the flavor precursors and pungent odors in raw and microwaved rapeseeds. Five isothiocyanates and six sulfur compounds were identified using comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GCxGC-TOF/MS). Comprehensive analysis with headspace solid-phase microextraction (HS-SPME) and aroma extract dilution analysis (AEDA) with altering split ratio showed that 1-isothiocyanato butane, allyl isothiocyanate and 4-isothiocyanato-1-butene were responsible for the sulfur, pungent and green odors in rapeseed oils, due to their high flavor dilution factor. Dimethyl sulfide, dimethyl trisulfide and dimethyl sulfoxide, might be derived from methionine or isothiocyanate rearrangement reactions imparted onion-like, cabbage-like, garlic-like, and sulfurous-pungent odors. Rapeseed samples were heated in a microwave for seven minutes, and the total glucosinolate content decreased from 28.2 +/- 0.8 mol/g to 14.5 +/- 0.6 mol/g in Brassica napus, from 101.2 +/- 3.0 mol/g to 42.2 +/- 5.4 mol/g in Brassica campestris, and from 132.02 +/- 9.31 mol/g to 52.50 +/- 6.50 mol/g in Brassica juncea, compared to untreated ones. Differences in the concentrations of six main odorants and the glucosinolate precursors from genetic types were responsible for the intensity of the pungent odors in raw and microwaved rapeseeds. The result can assist to determine the flavor of the commercial rapeseed oils.