Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas

Flavor profiles of virgin rapeseed oils (VROs) were comparatively studied for trend of change of various flavor types by using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). The relative odor activity values (ROAVs) of key odorants detected by GC-MS data were visualized to discriminate VROs with various flavors by using principal component analysis (PCA) to determine the main volatile components. Based on general evaluation index (GEI), the aroma of VROs of different place of production was evaluated. Results showed that, 177 volatile components were detected from 10 samples from different regions. 14 main flavor components were identified according to ROAV, including glucoside degradation products, aldehydes and pyrazines. 3-ethyl-2, 5-methylpyrazine, nonanal, 2, 4-decadienal, methallyl cyanide, phenylacetaldehyde, lauric aldehyde, etc. were the main volatile compounds in the VRO from different places. The aroma of VROs were significantly different, and the GEI evaluation results showed that, the producing area with the best aroma quality was Chengdu. The volatile composition of the VROs from different places had certain similarities and also large differences, and took on their own unique qualities and flavors.