Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds

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...

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Bibliographic Details
Main Authors:	Lingyan Zhang, Jia Chen, Jiaxin Zhang, Altayuly Sagymbek, Qi Li, Yuan Gao, Shuangkui Du, Xiuzhu Yu
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Series:	Food Chemistry: X
Subjects:	Fragrant rapeseed oil Roasting Lipid oxidation Aldehydes
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522002899

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