Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
Lingyan Zhang, Jia Chen, Jiaxin Zhang, Altayuly Sagymbek, Qi Li, Yuan Gao, Shuang‐kui Du, Xiuzhu Yu
Abstract
< 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
Topics & Concepts
NonanalHexanalRoastingOctanalChemistryLipid oxidationRapeseedAromaOdorGas chromatography–mass spectrometryFood scienceChromatographyMass spectrometryOrganic chemistryAntioxidantPhysical chemistryEdible Oils Quality and AnalysisAdvanced Chemical Sensor TechnologiesPhytochemicals and Antioxidant Activities