Aroma Characteristics of Double-Low Fragrant Rapeseed Oils from Different Planting Areas

Abstract

In this study, the flavor components of double-low fragrant rapeseed oils (cv. “Zhongyouza 19”) from nine different planting areas were qualitatively and quantitatively analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry coupled with olfactometry (GC-MS-O). The results showed that a total of 63 aroma-active compounds were identified using two columns (polar and non-polar) at a total concentration of 222.0 to 468.9 mg/kg. The total concentration of aroma compounds was highest in the Hunan sample and lowest in the Jiangxi sample. Out of the identified flavor substances, 38 had odor activity value (OAV) greater than 10. The results of partial least squares-discriminant analysis (PLS-DA) and sensory evaluation showed that 2-methylpyrazine, 2,3,5-trimethylpyrazine, and 2-methyl-3,5-diethylpyrazine were the main contributors to roasted aroma notes, 3-butenylisothiocyanate provided spicy notes, and 5-hexenenitrile and 4-methylthionitrile led to green notes. Based on variable important in the projection (VIP) values, nine key differential substances were selected, namely, methanthiol, 2-methylpyrazine, 2,3-diethyl-5-methylpyrazine, dimethyl disulfide, 5-methylthiopentonitrile, 5-hexenenitrile, (E,Z)-2,4-pentadienonitrile, hexanal and dimethyl trisulfide. They could be considered as potential flavor markers for the discrimination of double-low fragrant rapeseed oils from different planting areas. This research can provide a theoretical guide for the screening of raw materials for fragrant rapeseed oils.

Keywords

• different regions; double-low rapeseed; fragrant rapeseed oil; sensory evaluation; key aroma components