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Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting

Lingyan Zhang, Jia Chen, Xingzhong Zhao, Wenjie Chen, Shuang‐kui Du, Xiuzhu Yu

2022Food Chemistry55 citationsDOI

Topics & Concepts

Maillard reactionRoastingChemistryBrowningRapeseedFood scienceAromaMelanoidinReducing sugarSugarOrganic chemistryPhysical chemistryPhytoestrogen effects and researchEdible Oils Quality and AnalysisFood Quality and Safety Studies
Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting | Litcius