Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry
Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-08-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.945144/full |
| _version_ | 1811220006945423360 |
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| author | Fei Guo Fei Guo Mingjuan Ma Mingjuan Ma Mingjuan Ma Miao Yu Miao Yu Miao Yu Qi Bian Qi Bian Qi Bian Ju Hui Ju Hui Ju Hui Xin Pan Xiaoxia Su Xiaoxia Su Xiaoxia Su Jihong Wu Jihong Wu Jihong Wu Jihong Wu |
| author_facet | Fei Guo Fei Guo Mingjuan Ma Mingjuan Ma Mingjuan Ma Miao Yu Miao Yu Miao Yu Qi Bian Qi Bian Qi Bian Ju Hui Ju Hui Ju Hui Xin Pan Xiaoxia Su Xiaoxia Su Xiaoxia Su Jihong Wu Jihong Wu Jihong Wu Jihong Wu |
| author_sort | Fei Guo |
| collection | DOAJ |
| description | Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and aroma components of nine different fragrant rapeseed oils were analyzed via sensory evaluation and gas-chromatography-mass spectrometry-olfactometry. A total of 35 aroma compounds were found to contribute to the overall aroma. By using chemometrics methods, rapeseed oils were categorized into three fragrance styles: “strong fragrance,” “umami fragrance,” and “delicate fragrance.” In total, 10 aroma compounds were predicted to be the most effective compounds for distinguishing sensory characteristics of fragrant rapeseed oil. According to our results, this approach has excellent potential for the fragrance classification and quality control of rapeseed oil. |
| first_indexed | 2024-04-12T07:35:14Z |
| format | Article |
| id | doaj.art-f89163742d074417923a81d378dc0fdb |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T07:35:14Z |
| publishDate | 2022-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-f89163742d074417923a81d378dc0fdb2022-12-22T03:41:58ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-08-01910.3389/fnut.2022.945144945144Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometryFei Guo0Fei Guo1Mingjuan Ma2Mingjuan Ma3Mingjuan Ma4Miao Yu5Miao Yu6Miao Yu7Qi Bian8Qi Bian9Qi Bian10Ju Hui11Ju Hui12Ju Hui13Xin Pan14Xiaoxia Su15Xiaoxia Su16Xiaoxia Su17Jihong Wu18Jihong Wu19Jihong Wu20Jihong Wu21College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, ChinaCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, ChinaBeijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, ChinaBeijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, ChinaCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, ChinaBeijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, ChinaBeijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, ChinaCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, ChinaBeijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, ChinaBeijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, ChinaCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, ChinaBeijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, ChinaBeijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, ChinaBeijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, ChinaBeijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Beijing, ChinaKey Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, ChinaBeijing Key Laboratory for Food Non-thermal Processing, Beijing, ChinaFragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and aroma components of nine different fragrant rapeseed oils were analyzed via sensory evaluation and gas-chromatography-mass spectrometry-olfactometry. A total of 35 aroma compounds were found to contribute to the overall aroma. By using chemometrics methods, rapeseed oils were categorized into three fragrance styles: “strong fragrance,” “umami fragrance,” and “delicate fragrance.” In total, 10 aroma compounds were predicted to be the most effective compounds for distinguishing sensory characteristics of fragrant rapeseed oil. According to our results, this approach has excellent potential for the fragrance classification and quality control of rapeseed oil.https://www.frontiersin.org/articles/10.3389/fnut.2022.945144/fullfragrant rapeseed oilfragrance stylessensory evaluationgas chromatography-olfactometrychemometrics methods |
| spellingShingle | Fei Guo Fei Guo Mingjuan Ma Mingjuan Ma Mingjuan Ma Miao Yu Miao Yu Miao Yu Qi Bian Qi Bian Qi Bian Ju Hui Ju Hui Ju Hui Xin Pan Xiaoxia Su Xiaoxia Su Xiaoxia Su Jihong Wu Jihong Wu Jihong Wu Jihong Wu Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry Frontiers in Nutrition fragrant rapeseed oil fragrance styles sensory evaluation gas chromatography-olfactometry chemometrics methods |
| title | Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry |
| title_full | Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry |
| title_fullStr | Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry |
| title_full_unstemmed | Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry |
| title_short | Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry |
| title_sort | classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography olfactometry |
| topic | fragrant rapeseed oil fragrance styles sensory evaluation gas chromatography-olfactometry chemometrics methods |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.945144/full |
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