Volatile compounds and other indicators of quality for cold-pressed rapeseed oils obtained from peeled, whole, flaked and roasted seeds

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43913332" target="_blank" >RIV/60461373:22330/17:43913332 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1002/ejlt.201600328" target="_blank" >http://dx.doi.org/10.1002/ejlt.201600328</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/ejlt.201600328" target="_blank" >10.1002/ejlt.201600328</a>

Result language

angličtina

Original language name

Volatile compounds and other indicators of quality for cold-pressed rapeseed oils obtained from peeled, whole, flaked and roasted seeds

Original language description

The experiment aimed at identifying the differences (mostly in volatiles) between rapeseed oil obtained from peeled seeds (RO) and oils obtained by three pre-treatment methods: pressing whole seeds (WSO), flakes (FO) and roasted flakes (RFO). Volatiles were analysed using GCxGC-ToFMS and data were processed using statistical multivariate analysis. Fatty acid composition was determined using GC-FID. The oils&apos; oxidative stability was measured using peroxide value. FPCA was found to be effective tool for differentiating the oils on the basis of their volatile compounds. RO was most similar to WSO from the second pressing. Fatty acid composition analysis yielded differences between the experimental oils and RO. RO had the highest PV, p-AV and Totox values. WSO from the first pressing (WSO1) had the highest oxidative stability. Sensory analysis found that WSO1 was most similar to RO. Both oils had an intense cabbage-like and fruity odour. The study showed that the results of volatile compounds&apos; analysis differs from those of sensory analysis in oils comparison. Practical applications: The results demonstrate that the rapeseed oil obtained from whole seeds may have a volatile compounds composition that is similar to that of rapeseed oil obtained from peeled seeds. PCA makes it possible to differentiate between samples varying in pre-treatment method as well as between samples subjected to the same pre-treatment method, but obtained from a second pressing. In the current study, the volatile compounds in cold-pressed rapeseeds oil obtained from peeled seeds with those in rapeseed oils obtained from seeds prepared with various pre-treatment methods are compared. The obtained results are compared with those of sensory evaluation. The study shows that the results obtained by means of statistical analysis based on volatile compounds do not always correlate with those of sensory panel evaluation in oils comparison.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40101 - Agriculture

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Journal of Lipid Science and Technology

ISSN

1438-7697

e-ISSN

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Volume of the periodical

119

Issue of the periodical within the volume

10

Country of publishing house

DE - GERMANY

Number of pages

9

Pages from-to

1-9

UT code for WoS article

000412122500002

EID of the result in the Scopus database

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