Analysis of volatile organic compounds in Irish rapeseed oils
In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctiv...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712200243X |
| _version_ | 1827919382714515456 |
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| author | Rebecca Coughlan Kieran Kilcawley Iwona Skibinska Siobhán Moane Tracey Larkin |
| author_facet | Rebecca Coughlan Kieran Kilcawley Iwona Skibinska Siobhán Moane Tracey Larkin |
| author_sort | Rebecca Coughlan |
| collection | DOAJ |
| description | In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Compounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may influence an oil's sensory profile. |
| first_indexed | 2024-03-13T03:57:02Z |
| format | Article |
| id | doaj.art-7e43237812b548a1ab42ccddf0dec438 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:57:02Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-7e43237812b548a1ab42ccddf0dec4382023-06-22T05:04:48ZengElsevierCurrent Research in Food Science2665-92712023-01-016100417Analysis of volatile organic compounds in Irish rapeseed oilsRebecca Coughlan0Kieran Kilcawley1Iwona Skibinska2Siobhán Moane3Tracey Larkin4Department of Applied Science, Technological University of the Shannon: Midlands Midwest, Ireland; Corresponding author. Shannon Applied Biotechnology Centre, Hartnett Enterprise Acceleration Centre, Technological University of the Shannon: Midlands Midwest, Moylish Park, Limerick, Ireland.Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, IrelandTeagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, IrelandDepartment of Applied Science, Technological University of the Shannon: Midlands Midwest, IrelandDepartment of Applied Science, Technological University of the Shannon: Midlands Midwest, IrelandIn recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Compounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may influence an oil's sensory profile.http://www.sciencedirect.com/science/article/pii/S266592712200243XRapeseed oilVOCsSensoryDescriptives producersIrish |
| spellingShingle | Rebecca Coughlan Kieran Kilcawley Iwona Skibinska Siobhán Moane Tracey Larkin Analysis of volatile organic compounds in Irish rapeseed oils Current Research in Food Science Rapeseed oil VOCs Sensory Descriptives producers Irish |
| title | Analysis of volatile organic compounds in Irish rapeseed oils |
| title_full | Analysis of volatile organic compounds in Irish rapeseed oils |
| title_fullStr | Analysis of volatile organic compounds in Irish rapeseed oils |
| title_full_unstemmed | Analysis of volatile organic compounds in Irish rapeseed oils |
| title_short | Analysis of volatile organic compounds in Irish rapeseed oils |
| title_sort | analysis of volatile organic compounds in irish rapeseed oils |
| topic | Rapeseed oil VOCs Sensory Descriptives producers Irish |
| url | http://www.sciencedirect.com/science/article/pii/S266592712200243X |
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