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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

European Journal of Lipid Science and Technology

ISSN

1438-7697

e-ISSN

—

Svazek periodika

119

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

9

Strana od-do

1-9

Kód UT WoS článku

000412122500002

EID výsledku v databázi Scopus

—