Characteristic Flavor Compounds in Fragrant Rapeseed Oil by Gas Chromatography-Mass Spectrometry and Chromatography-Olfactometry

Volatile components from fragrant rapeseed oil were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Subsequently,odor-specific magnitude estimation (OSME) method of gas chromatography-olfactometry (GC-O) was used to determine the characteristic flavor components. Quantitative descriptive analysis (QDA) was used to evaluate sensory characteristics of three rapeseeds oil samples. The relationship between sensory attributes and characteristic volatile compounds analyzed by GC-O and concluded their contributions on the overall flavor. 68 flavor compounds were identified in fragrant rapeseed oil,including 20 aldehydes,8 pyrazines,15 degraded glucosinolate products,4 alcohols,6 acids,4 ketones,3 alkenes,2 esters and 6 heterocyclic compounds. Meanwhile,16 key characteristic flavor compounds were identified by OSME method. Additionally,nutty,pickled and burnt were the main flavor of rapeseed oil identified by sensory evaluation. This finding was consistent with the result of GC-O analysis. The results indicated that GC-MS,GC-O,and sensory evaluation could effectively and comprehensively evaluate the characteristic flavor components of fragrant rapeseed oil. The results was paramount to the research in the aroma type,product quality optimize,aroma mechanism analysis and quality evaluation system establish of fragrant rapeseed oil.