Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes
-
Fei Guo
and
Jihong Wu
Abstract
In this study, four typical fragrance types of rapeseed oils were investigated under short-term frying of French fries and heating processes. Volatile flavor profiles, aroma compounds, and sensory attributes were evaluated by gas chromatography–mass spectrometry (GC-MS), gas chromatography–olfactory (GC-O), and sensory evaluation. The examination showed 140 volatiles, 28 aroma compounds, as well as 8 sensory attributes were detected. Aldehydes, nitriles, and acids were principal groups in unheated delicate fragrance rapeseed oil (DFRO) and refined rapeseed oil (RRO), as well as nitriles, acids, and heterocycles in unheated strong fragrance rapeseed oil (SFRO) and umami fragrance rapeseed oil (UFRO). During heating process, the total amount of volatiles had significant increases in DFRO and RRO, whereas it was the opposite in SFRO and UFRO. Aldehyde became the most predominant group, with significant increases under thermal treatments. Compared with heated oils, most volatiles presented lower contents in fried oils. Among the volatiles, 24 compounds were formed during heating process and 6 compounds were detected solely in fried oils. Among 8 sensory attributes, the deep-fried flavor attribute was formed in thermal-treated oils. According to the statistical analysis, remarkable differences were observed among unheated and thermal-treated samples, and the differences were diminished under thermal treatments, especially frying process; however, fried SFRO and DFRO still showed obvious distinctions with the others in flavor profiles.
Funding source: National Key Research and Development Program
Award Identifier / Grant number: 2017YFD0400106
-
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: This work was supported by the National Key Research and Development Program, China (Grant Number: 2017YFD0400106).
-
Conflict of interest statement: The authors have declared no conflicts of interest for this article.
References
1. United States Department of Agriculture (USDA); Foreign Agricultural Service (FAS). Oilseeds: world markets and trade. Washington, DC: United States Department of Agriculture (USDA); Foreign Agricultural Service (FAS); 2020.Search in Google Scholar
2. Wang, M, Zhang, J, Chen, J, Jing, B, Zhang, L, Yu, X. Characterization of differences in flavor in virgin rapeseed oils by using gas chromatography–mass spectrometry, electronic nose, and sensory analysis. Eur J Lipid Sci Technol 2019;122:1900205. https://doi.org/10.1002/ejlt.201900205.Search in Google Scholar
3. Zhang, Y, Wu, Y, Chen, S, Yang, B, Zhang, H, Wang, X, et al.. Flavor of rapeseed oil: an overview of odorants, analytical techniques, and impact of treatment. Compr Rev Food Sci Food Saf 2021;20:3983–4018. https://doi.org/10.1111/1541-4337.12780.Search in Google Scholar PubMed
4. Zhang, Y, Zhen, C, Zhao, B, Zhou, S, Jiang, Y, Wang, X, et al.. Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions. Food Res Int 2023;163:112195. https://doi.org/10.1016/j.foodres.2022.112195.Search in Google Scholar PubMed
5. Guo, F, Ma, M, Yu, M, Bian, Q, Hui, J, Pan, X, et al.. Classification of Chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry. Front Nutr 2022;9:945144. https://doi.org/10.3389/fnut.2022.945144.Search in Google Scholar PubMed PubMed Central
6. Multari, S, Marsol-Vall, A, Heponiemi, P, Suomela, JP, Yang, B. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying. Food Res Int 2019;122:318–29. https://doi.org/10.1016/j.foodres.2019.04.026.Search in Google Scholar PubMed
7. Xu, L, Mei, X, Chang, J, Wu, G, Zhang, H, Jin, Q, et al.. Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages. Food Chem 2022;368:130581. https://doi.org/10.1016/j.foodchem.2021.130581.Search in Google Scholar PubMed
8. Chang, C, Wu, G, Zhang, H, Jin, Q, Wang, X. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit Rev Food Sci Nutr 2020;60:1496–514. https://doi.org/10.1080/10408398.2019.1575792.Search in Google Scholar PubMed
9. Thurer, A, Granvogl, M. Generation of desired aroma-active as well as undesired toxicologically relevant compounds during deep-frying of potatoes with different edible vegetable fats and oils. J Agric Food Chem 2016;64:9107–15. https://doi.org/10.1021/acs.jafc.6b04749.Search in Google Scholar PubMed
10. Peng, CY, Lan, CH, Lin, PC, Kuo, YC. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes. J Hazard Mater 2017;324:160–7. https://doi.org/10.1016/j.jhazmat.2016.10.045.Search in Google Scholar PubMed
11. Kasprzak, M, Rudzińska, M, Przybylski, R, Kmiecik, D, Siger, A, Olejnik, A. The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system. LWT--Food Sci Technol 2020;123:109078. https://doi.org/10.1016/j.lwt.2020.109078.Search in Google Scholar
12. Xu, L, Wu, G, Ji, X, Zhang, H, Jin, Q, Wang, X. Influence of prolonged deep‐frying using various oils on volatile compounds formation of French fries using GC–MS, GC‐O, and sensory evaluation. J Am Oil Chem Soc 2021;98:657–71. https://doi.org/10.1002/aocs.12489.Search in Google Scholar
13. Zhang, Q, Wan, C, Wang, C, Chen, H, Liu, Y, Li, S, et al.. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process. Food Chem 2018;243:151–61. https://doi.org/10.1016/j.foodchem.2017.09.121.Search in Google Scholar PubMed
14. Akil, E, Castelo-Branco, VN, Costa, AMM, do Amaral Vendramini, AL, Calado, V, Torres, AG. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of French fries. J Am Oil Chem Soc 2015;92:409–21. https://doi.org/10.1007/s11746-015-2599-2.Search in Google Scholar
15. Raghavan, SK, Connell, DR, Khayat, A. Canola oil flavor quality evaluation by dynamic headspace gas chromatography. ACS Symp Ser 2009;20:292–300.10.1021/bk-1994-0558.ch020Search in Google Scholar
16. Matheis, K, Granvogl, M. Unraveling of the fishy off-flavor in steam-treated rapeseed oil using the sensomics concept. J Agric Food Chem 2018;67:1484–94. https://doi.org/10.1021/acs.jafc.8b05723.Search in Google Scholar PubMed
17. Pollner, G, Schieberle, P. Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the sensomics approach. J Agric Food Chem 2016;64:627–36. https://doi.org/10.1021/acs.jafc.5b05321.Search in Google Scholar PubMed
18. Xiao, L, Li, C, Chai, D, Chen, Y, Wang, Z, Xu, X, et al.. Volatile compound profiling from soybean oil in the heating process. Food Sci Nutr 2020;8:1139–49. https://doi.org/10.1002/fsn3.1401.Search in Google Scholar PubMed PubMed Central
19. Rohfritsch, Z, Canelli, G, Pollien, P, Bel-Rhlid, R. Wheat and rice bran as natural additives for the protection of fish oil from oxidation. ACS Food Sci Technol 2021;1:1160–8. https://doi.org/10.1021/acsfoodscitech.1c00054.Search in Google Scholar
20. Duckham, SC, Dodson, AT, Bakker, J, Ames, JM. Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars. Nahrung 2001;45:317–23. https://doi.org/10.1002/1521-3803(20011001)45:5<317::aid-food317>3.0.co;2-4.10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4Search in Google Scholar
21. Oruna-Concha, MJ, Duckham, SC, Ames, JM. Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking. J Agric Food Chem 2001;49:2414–21. https://doi.org/10.1021/jf0012345.Search in Google Scholar
22. Bough, RA, Holm, DG, Jayanty, SS. Evaluation of cooked flavor for fifteen potato genotypes and the correlation of sensory analysis to instrumental methods. Am J Potato Res 2019;97:63–77. https://doi.org/10.1007/s12230-019-09757-0.Search in Google Scholar
23. Jing, B, Guo, R, Wang, M, Zhang, L, Yu, X. Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil. LWT--Food Sci Technol 2020;126:109301. https://doi.org/10.1016/j.lwt.2020.109301.Search in Google Scholar
24. Hu, Q, Zhang, J, He, L, Xing, R, Yu, N, Chen, Y. New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processes by integrated volatolomics and lipidomics analysis. Food Chem 2023;403:134342. https://doi.org/10.1016/j.foodchem.2022.134342.Search in Google Scholar PubMed
25. Tan, M, Zhang, HB, Ye, PP, Cui, FJ, Chen, C, Zhou, TL, et al.. Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles. J Food Meas Char 2022;17:1–14. https://doi.org/10.1007/s11694-022-01729-z.Search in Google Scholar
26. Ivanova-Petropulos, V, Mitrev, S, Stafilov, T, Markova, N, Leitner, E, Lankmayr, E, et al.. Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds. Food Res Int 2015;77:506–14. https://doi.org/10.1016/j.foodres.2015.08.014.Search in Google Scholar
27. Aladedunye, FA, Przybylski, R. Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 2009;86:149–56. https://doi.org/10.1007/s11746-008-1328-5.Search in Google Scholar
28. Su, X, Liu, X, Huang, Y, Guo, F. Characteristic flavor compounds in fragrant rapeseed oil by gas chromatography-mass spectrometry and chromatography-olfactometry. Sci Technol Food Ind 2019;40:239–45.Search in Google Scholar
29. Park, D, Maga, JA, Johnson, DL, Morini, G. Major volatiles in toasted canola oil. J Food Lipids 1995;2:249–58. https://doi.org/10.1111/j.1745-4522.1995.tb00047.x.Search in Google Scholar
30. Zhang, W, Wang, R, Yuan, Y, Yang, T, Liu, S. Changes in volatiles of palm kernel oil before and after kernel roasting. LWT--Food Sci Technol 2016;73:432–41. https://doi.org/10.1016/j.lwt.2016.06.051.Search in Google Scholar
31. Rigling, M, Yadav, M, Yagishita, M, Nedele, AK, Zhang, Y. Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink. LWT--Food Sci Technol 2021;140:110646. https://doi.org/10.1016/j.lwt.2020.110646.Search in Google Scholar
32. Loi, CC, Eyres, GT, Birch, EJ. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion. Food Res Int 2019;120:83–91. https://doi.org/10.1016/j.foodres.2019.02.026.Search in Google Scholar PubMed
33. Zhou, Q, Jia, X, Yao, YZ, Wang, B, Wei, CQ, Zhang, M, et al.. Characterization of the aroma-active compounds in commercial fragrant rapeseed oils via monolithic material sorptive extraction. J Agric Food Chem 2019;67:11454–63. https://doi.org/10.1021/acs.jafc.9b05691.Search in Google Scholar PubMed
34. Ortner, E, Granvogl, M, Schieberle, P. Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using molecular sensory science. J Agric Food Chem 2016;64:8179–90. https://doi.org/10.1021/acs.jafc.6b03625.Search in Google Scholar PubMed
35. Zhou, Q, Tang, H, Jia, X, Zheng, C, Huang, F, Zhang, M. Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds. Int J Food Prop 2018;21:2296–308. https://doi.org/10.1080/10942912.2018.1514632.Search in Google Scholar
36. Chen, E, Song, H, Zhao, S, Liu, C, Tang, L, Zhang, Y. Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS. LWT--Food Sci Technol 2021;142:111002. https://doi.org/10.1016/j.lwt.2021.111002.Search in Google Scholar
37. Koski, A, Pekkarinen, S, Hopia, A, Wähälä, K, Heinonen, M. Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability. Eur Food Res Tech 2003;217:110–4. https://doi.org/10.1007/s00217-003-0721-4.Search in Google Scholar
38. Kosowska, M, Majcher, MA, Jeleń, HH, Fortuna, T. Key aroma compounds in smoked cooked loin. J Agric Food Chem 2018;66:3683. https://doi.org/10.1021/acs.jafc.7b05996.Search in Google Scholar PubMed
39. Hbaieb, RH, Kotti, F, Gargouri, M, Msallem, M, Vichi, S. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile. Food Chem 2016;203:548–58. https://doi.org/10.1016/j.foodchem.2016.01.089.Search in Google Scholar PubMed
Supplementary Material
This article contains supplementary material (https://doi.org/10.1515/ijfe-2023-0045).
© 2023 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- The gelation mechanism of mung bean starch as affected by edible alum
- The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes
- Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying
- In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey
- Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes
- Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method
Articles in the same Issue
- Frontmatter
- Articles
- The gelation mechanism of mung bean starch as affected by edible alum
- The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes
- Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying
- In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey
- Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes
- Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method
