Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?
Qiang Liang, Wei Xiong, Qi Zhou, Cheng Cui, Xia Xu, Ling Zhao, Pu Xuan, Yingzheng Yao
Topics & Concepts
RapeseedChemistryFlavorSolid-phase microextractionFood scienceGas chromatography–mass spectrometryErucic acidGas chromatographyRaw materialChromatographyMass spectrometryOrganic chemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques