Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-12-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002899 |