LAUSR

Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seed, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatography-massspectrometry(GC-MS). A total of 29 volatile compounds were identified by gas chromatography-olfactometry(GC-O) including pyrazines, alcohols, aldehydes, ketones, and sulfur compounds,. Further, 2,5-dimethylpyrazine(peanut-like), 3-ethyl-2,5-dimethylpyrazine(roasted nut-like), dimethyl trisulfide(cabbage-like), 4-isothiocyanato-1-butene(pungent and pickle-like), butyrolactone(caramel-like), and benzyl nitrile(pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values≥1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. This novel approach is applicable in the field of food flavor in the further.