Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of r...

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Published inComprehensive reviews in food science and food safety Vol. 20; no. 4; pp. 3983 - 4018
Main Authors Zhang, Youfeng, Wu, Yuqi, Chen, Sirui, Yang, Binbin, Zhang, Hui, Wang, Xingguo, Granvogl, Michael, Jin, Qingzhe
Format Journal Article
LanguageEnglish
Published Chicago Wiley Subscription Services, Inc 01.07.2021
Subjects
analytical techniques
aroma
Aroma compounds
Brassica napus
chemometrics
consumer acceptance
flavor
Flavor compounds
Flavors
Food processing
food safety
heat
hulling
Literature reviews
Nutritive value
odor compounds
Off flavor
off flavors
Production increases
rapeseed oil
Sensory evaluation
treatment
Vegetable oils
vegetables
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Abstract As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma‐active as well as off‐flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty‐seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma‐active compounds are also proposed. Future flavor analysis techniques will evolve toward time‐saving, portability, real‐time monitoring, and visualization, which aims to obtain a “complete” flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma‐active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.
AbstractList As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma-active as well as off-flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty-seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma-active compounds are also proposed. Future flavor analysis techniques will evolve toward time-saving, portability, real-time monitoring, and visualization, which aims to obtain a "complete" flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma-active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma-active as well as off-flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty-seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma-active compounds are also proposed. Future flavor analysis techniques will evolve toward time-saving, portability, real-time monitoring, and visualization, which aims to obtain a "complete" flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma-active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.
As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma‐active as well as off‐flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty‐seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma‐active compounds are also proposed. Future flavor analysis techniques will evolve toward time‐saving, portability, real‐time monitoring, and visualization, which aims to obtain a “complete” flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma‐active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.
Author Wang, Xingguo
Zhang, Hui
Jin, Qingzhe
Yang, Binbin
Zhang, Youfeng
Wu, Yuqi
Granvogl, Michael
Chen, Sirui
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  surname: Yang
  fullname: Yang, Binbin
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  givenname: Xingguo
  surname: Wang
  fullname: Wang, Xingguo
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  surname: Jin
  fullname: Jin, Qingzhe
  email: jqzwx12@163.com
  organization: Jiangnan University
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Snippet As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an...
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SubjectTerms analytical techniques
aroma
Aroma compounds
Brassica napus
chemometrics
consumer acceptance
flavor
Flavor compounds
Flavors
Food processing
food safety
heat
hulling
Literature reviews
Nutritive value
odor compounds
Off flavor
off flavors
Production increases
rapeseed oil
Sensory evaluation
treatment
Vegetable oils
vegetables
Title Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
URI https://onlinelibrary.wiley.com/doi/abs/10.1111%2F1541-4337.12780
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Volume 20
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