pyrazine/raps

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Micro-organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil.

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BACKGROUND Micro-organisms populate on rapeseed after harvest during storage depending on the growing conditions. The composition of the bacterial colonization is unknown, although its contribution to the profile of volatile aroma-active compounds determines the sensory quality of virgin

Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination.

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Raw and dehulled rapeseeds were treated with microwave energy (800 W) from 1 to 8 min with 1-min intervals at a frequency of 2450 MHz to investigate the influence of microwaving and dehulling pretreatment on the flavor characteristics of rapeseed oil extracted by pressing. Headspace solid phase

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil.

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Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to

Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.

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Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap

Effect of Static-State Fermentation on Volatile Composition in Rapeseed Meal.

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Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static-state fermentation on its aroma, the volatile compounds of

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