Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b05691
Abstract: 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… read more here.
Keywords: fragrant rapeseed; commercial fragrant; monolithic material; active compounds ... See more keywords
Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.945144
Abstract: Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is… read more here.
Keywords: classification; fragrance; fragrant rapeseed; rapeseed ... See more keywords
Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040827
Abstract: Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and… read more here.
Keywords: high canolol; quality; oil; fragrant rapeseed ... See more keywords