Skip to main content
SpringerLink
Log in

Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

To qualitatively and quantitatively distinguish the boundaries of commercial strong-, mellow- and light- fragrant rapeseed oils in Chinese market, 24 commercial rapeseed oils were symmetrically analyzed to characterize their profiles of physical/chemical components, key aroma compounds, and nutrients and their concentrations. Results showed that strong- fragrant flavor rapeseed oil had highest AV of 0.25–1.73 mg/g, PV of 0.50–3.37 mmol/kg, Lovibond red reading of > 2.0, total tocopherol of > 505 mg/kg, total sterols of over 4445 mg/kg, and average CoQ10 contents of > 204 mg/kg, followed by mellow- and light- fragrant flavor rapeseed oils. Strong- fragrant rapeseed oil held the highest roasted odor and nutty flavor, while mellow- fragrant rapeseed oil had more acceptable taste with highest soft and spicy taste values. The typical volatile compounds such as hexanal, dimethyl sulfoxide and 5-hexenenitrile could be used to quantitatively and qualitatively distinguish three types of rapeseed oils using PCA Cluster analysis. These findings would provide a reference to multi-dimensionally distinguish and select the favorable rapeseed oil for consumers from these types of commercial fragrant rapeseed oils.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Data availability

The datasets generated and/or analyzed during the current study are available from the corresponding author on reasonable request.

References

  1. Y.M. Cui, P.F. Hao, B.J. Liu, X.H. Meng, Effect of traditional chinese cooking methods on fatty acid profiles of vegetable oils. Food Chem. 233, 77–84 (2017). https://doi.org/10.1016/j.foodchem.2017.04.084

    Article  CAS  PubMed  Google Scholar 

  2. N.T. Dunford, Enzyme aided oil and oilseed processing: opportunities and challenges. Curr. Opin. Food Sci. 100943. (2022). https://doi.org/10.1016/j.cofs.2022.100943

  3. B.G. Laviola, E.V. Rodrigues, A. dos Santos, L.P.R. Teodoro, L.A. Peixoto, P.E. Teodoro, L.L. Bhering, Breeding strategies to consolidate canola among the main crops for biofuels. Euphytica. 218(1), 1–25 (2022). https://doi.org/10.1007/s10681-021-02955-0

    Article  Google Scholar 

  4. S.C. Chew, Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality. Food Res. Int. 131, 108997 (2020). https://doi.org/10.1016/j.foodres.2020.108997

    Article  CAS  PubMed  Google Scholar 

  5. Y.J. Xu, F. Jiang, J. Song, X. Yang, N. Shu, L. Yuan, C.P. Tan, Y. Liu, Understanding of the role of pretreatment methods on Rapeseed Oil from the perspective of Phenolic Compounds. J. Agr Food Chem. 68(33), 8847–8854 (2020). https://doi.org/10.1021/acs.jafc.0c03539

    Article  CAS  Google Scholar 

  6. K. Ganesan, K. Sukalingam, B. Xu, Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases – A critical review. Trends Food Sci. Technol. 71, 132–154 (2018). https://doi.org/10.1016/j.tifs.2017.11.003

    Article  CAS  Google Scholar 

  7. S. Azadmard-Damirchi, F. Habibi-Nodeh, J. Hesari, M. Nemati, B.F. Achachlouei, Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem. 121(4), 1211–1215 (2010). https://doi.org/10.1016/j.foodchem.2010.02.006

    Article  CAS  Google Scholar 

  8. Y.F. Zhang, X.Y. Zhai, L. Gao, J. Jin, Q.H. Zhong, C.C. Sun, L.P. Yan, R.J. Liu, C.C. Akoh, Q.Z. Jin, X.G. Wang, Quality of wood-pressed rapeseed oil. J. Am. Oil Chem. Soc. 94(6), 767–777 (2017). https://doi.org/10.1007/s11746-017-2986-y

    Article  CAS  Google Scholar 

  9. Q. Zhou, X. Jia, Q.C. Deng, H. Chen, H. Tang, F.H. Huang, Quality evaluation of rapeseed oil in chinese traditional stir-frying. Food Sci. Nutr. 7(11), 3731–3741 (2019). https://doi.org/10.1002/fsn3.1232

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  10. K. Kraljić, T. Stjepanović, M. Obranović, M. Pospišil, S. Balbino, D. Škevin, Influence of conditioning temperature on the quality, nutritional properties and volatile profile of virgin rapeseed oil. Food Technol. Biotechnol. 56(4), 562 (2018). https://doi.org/10.17113/ftb.56.04.18.5738

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  11. Y.F. Zhang, Y.Q. Wu, S.R. Chen, B.B. Yang, H. Zhang, X.G. Wang, M. Granvogl, Q.Z. Jin, Flavor of rapeseed oil: an overview of odorants, analytical techniques, and impact of treatment. Compr. Rev. Food Sci. Food Saf. 20(4), 3983–4018 (2021). https://doi.org/10.1111/1541-4337.12780

    Article  CAS  PubMed  Google Scholar 

  12. H.H. Jeleń, M. Obuchowska, R. Zawirska-Wojtasiak, E. Wasowicz, Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J. Agr Food Chem. 48(6), 2360–2367 (2000). https://doi.org/10.1021/jf991095v

    Article  CAS  Google Scholar 

  13. G. Pollner, P. Schieberle, Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the sensomics approach. J. Agr Food Chem. 64(3), 627–636 (2016). https://doi.org/10.1021/acs.jafc.5b05321

    Article  CAS  Google Scholar 

  14. American Oil Chemists’ Society, Official Methods and Recommended Practices of the AOCS (AOCS Press, Champaign, 1997)

    Google Scholar 

  15. American Oil Chemists’ Society, Official Methods and Recommended Practices of the AOCS (AOCS Press, Champaign, 1998)

    Google Scholar 

  16. A.S. Al-Khalifa, Physicochemical characteristics, fatty acid composition, and lipoxygenase activity of crude pumpkin and melon seed oils. J. Agr Food Chem. 44(4), 964–966 (1996). https://doi.org/10.1021/jf950519s

    Article  CAS  Google Scholar 

  17. L.R. Xu, X.Z. Yu, M.J. Li, J. Chen, X.G. Wang, Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS. Int. J. Food Prop. 20(sup3), S2926–S2938 (2017). https://doi.org/10.1080/10942912.2017.1382510

    Article  CAS  Google Scholar 

  18. B.Y. Jing, R. Guo, M.Z. Wang, L.Y. Zhang, X.Z. Yu, Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil. LWT-Food Sci. Technol. 126, 109301 (2020). https://doi.org/10.1016/j.lwt.2020.109301

    Article  CAS  Google Scholar 

  19. T. Potočnik, M.R. Cizej, I.J. Košir, Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity. J. Food Compos. Anal. 69, 7–12 (2018). https://doi.org/10.1016/j.jfca.2018.01.020

    Article  CAS  Google Scholar 

  20. S. Lunetta, M. Roman, A. Chandrah, T. Edamura, T. Honda, M. LeVanseler K Nagarajan, N. Patel, K. Reif, B. Schaneberg, D. Sullivan, L. Trussardo, Collaborators, Determination of coenzyme Q10 content in raw materials and dietary supplements by high-performance liquid chromatography-UV: collaborative study. J. AOAC Int. 91(4), 702–708 (2008). https://doi.org/10.1093/jaoac/91.4.702

    Article  CAS  PubMed  Google Scholar 

  21. Gordon, 7 - Factors affecting lipid oxidation, Editor(s): R. Steele, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Understanding and Measuring the Shelf-Life of Food, Woodhead Publishing, Pages 128–141, ISBN 9781855737327, (2004). https://doi.org/10.1533/9781855739024.1.128

  22. L.Y. Zheng, C. Ji, J.L. Jin, D. Xie, R.J. Liu, X.G. Wang, Q.Z. Jin, J. Huang, Effect of moisture and heat treatment of corn germ on oil quality. J. Am. Oil Chem. Soc. 95(3), 383–390 (2018). https://doi.org/10.1002/aocs.12032

    Article  CAS  Google Scholar 

  23. F.X. Sun, D.S. Zhao, Z.M. Zhou, Determination of oil color by image analysis. J. Am. Oil Chem. Soc. 78(7), 749–752 (2001). https://doi.org/10.1007/s11746-001-0337-5

    Article  CAS  Google Scholar 

  24. M.E. Carrín, A.A. Carelli, Peanut oil: compositional data. Eur. J. Lipid Sci. Technol. 112(7), 697–707 (2010). https://doi.org/10.1002/ejlt.200900176

    Article  CAS  Google Scholar 

  25. C. Alimentarius, Codex standard for named vegetable oils. Codex stan 210, 1–13 (1999)

    Google Scholar 

  26. M. Wroniak, A. Rękas, A. Siger, M. Janowicz, Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil. LWT-Food Sci. Technol. 68, 634–641 (2016). https://doi.org/10.1016/j.lwt.2016.01.013

    Article  CAS  Google Scholar 

  27. K. Kraljić, D. Škevin, M. Pospišil, M. Obranović, S. Neđeral, T. Bosolt, Quality of rapeseed oil produced by conditioning seeds at modest temperatures. J. Am. Oil Chem. Soc. 90(4), 589–599 (2013). https://doi.org/10.1007/s11746-012-2195-7

    Article  CAS  Google Scholar 

  28. A. Mariod, B. Matthäus, I.H. Hussein, Fatty acids, tocopherols and sterols of Cephalocroton cordofanus in comparison with sesame, cotton, and groundnut oils. J. Am. Oil Chem. Soc. 88(9), 1297–1303 (2011). https://doi.org/10.1007/s11746-011-1796-x

    Article  CAS  Google Scholar 

  29. Y. Wu, R.S. Zhou, Z. Wang, B. Wang, Y. Yang, X.R. Ju, R. He, The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils. PloS One. 14(3), e0212879 (2019). https://doi.org/10.1371/journal.pone.0212879

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  30. Y. Wu, W.Q. Yuan, X. Han, J.Z. Hu, L.Q. Yin, Z.L. Lv, Integrated analysis of fatty acid, sterol and tocopherol components of seed oils obtained from four varieties of industrial and environmental protection crops. Ind. Crop Prod. 154, 112655 (2020). https://doi.org/10.1016/j.indcrop.2020.112655

    Article  CAS  Google Scholar 

  31. R.A. Ferrari, E. Schulte, W. Esteves, L. Brühl, K.D. Mukherjee, Minor constituents of vegetable oils during industrial processing. J. Am. Oil Chem. Soc. 73(5), 587–592 (1996). https://doi.org/10.1007/BF02518112

    Article  CAS  Google Scholar 

  32. J.M. Villalba, C. Parrado, M. Santos-Gonzalez, F.J. Alcain, Therapeutic use of coenzyme Q10 and coenzyme Q10-related compounds and formulations. Expert Opin. Investig Drugs 19(4), 535–554 (2010). https://doi.org/10.1517/13543781003727495

    Article  CAS  PubMed  Google Scholar 

  33. I. Pravst, K. Žmitek, J. Žmitek, Coenzyme Q10 contents in foods and fortification strategies. Crit. Rev. Food Sci. Nutr. 50(4), 269–280 (2010). https://doi.org/10.1080/10408390902773037

    Article  CAS  PubMed  Google Scholar 

  34. P. Pregnolato, M. Maranesi, T. Mordenti, E. Turchetto, V. Barzanti, G. Grossi, Coenzymes Q10 and Q9 content in some edible oils. Riv Ital. Sostanze Grasse 10, 503–505 (1994)

    Google Scholar 

  35. Q. Zhou, X. Jia, Y.Z. Yao, B. Wang, C.Q. Wei, M. Zhang, F.H. Huang, Characterization of the aroma-active compounds in commercial fragrant rapeseed oils via monolithic material sorptive extraction. J. Agr Food Chem. 67(41), 11454–11463 (2019). https://doi.org/10.1021/acs.jafc.9b05691

    Article  CAS  Google Scholar 

  36. A. Szydłowska-Czerniak, A. Tułodziecka, M. Momot, B. Stawicka, Physicochemical, antioxidative, and sensory properties of refined rapeseed oils. J. Am. Oil Chem. Soc. 96(4), 405–419 (2019). https://doi.org/10.1002/aocs.12199

    Article  CAS  Google Scholar 

  37. A. Gracka, H.H. Jeleń, M. Majcher, A. Siger, A. Kaczmarek, Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting. J. Chromatogr. A 1428, 292–304 (2016). https://doi.org/10.1016/j.chroma.2015.10.088

    Article  CAS  PubMed  Google Scholar 

  38. C. Tangduangdee, S. Bhumiratana, S. Tia, The role of moisture movement and crust thermal property on heat and mass process during deep-fat frying. Int. Commun. Heat. Mass. Transf. 31(1), 73–84 (2004). https://doi.org/10.1016/S0735-1933(03)00203-3

    Article  Google Scholar 

  39. R.M. Costa, F.A.R. Oliveira, Modelling the kinetics of water loss during potato frying with a compartmental dynamic model. J. Food Eng. 41(3–4). (1999). https://doi.org/10.1016/S0260-8774(99)00095-3

  40. Q. Zhou, H. Tang, X. Jia, C. Zheng, F. Huang, M. Zhang, Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds. Int. J. Food Prop. 21(1), 2296–2308 (2018). https://doi.org/10.1080/10942912.2018.1514632

    Article  Google Scholar 

  41. K. Kraljić, D. Škevin, L. Barišić, M. Kovačević, M. Obranović, I. Jurčević, Changes in 4-vinylsyringol and other phenolics during rapeseed oil refining. Food Chem. 187, 236–242 (2015). https://doi.org/10.1016/j.foodchem.2015.04.039

    Article  CAS  PubMed  Google Scholar 

  42. T. Chen, X.P. Chen, B. Chen, Gas chromatography-ion mobility spectrometry detection of odor fingerprint as markers of rapeseed oil refined grade. J. Anal. Methods Chem. 2019. (2019). https://doi.org/10.1155/2019/3163204

  43. Q. Zhang, Y.C. Ding, S.Q. Gu, S.C. Zhu, X.X. Zhou, Y.T. Ding, Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food Res. Int. 137, 109339 (2020). https://doi.org/10.1016/j.foodres.2020.109339

    Article  CAS  PubMed  Google Scholar 

Download references

Funding

This work was supported by funding from Jiangsu Special Research and Development Grant for Northern Jiangsu Area, China (SZ-YC202145).

Author information

Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, 212013, Zhenjiang, P.R. China

    Ming Tan, Feng-Jie Cui & Chen Chen

  2. Jiangsu Hefeng Grain and Oil Industry Co., Ltd, 224008, Yancheng, P.R. China

    Hai-Bo Zhang, Ping-Ping Ye, Tong-Lin Zhou, Jian-Cheng Shi, Wei Zhang, Xue-Quan Shu & Zhi-Wei Chen

  3. Yancheng Hengxi Biotechnology Co., Ltd, 224008, Yancheng, P.R. China

    Hai-Bo Zhang, Ping-Ping Ye, Tong-Lin Zhou, Wei Zhang & Xue-Quan Shu

Authors
  1. Ming Tan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hai-Bo Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ping-Ping Ye
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Feng-Jie Cui
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Chen Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Tong-Lin Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jian-Cheng Shi
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Wei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Xue-Quan Shu
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Zhi-Wei Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

F.-J.C. conceived of the study and participated in its design and coordination and drafted the manuscript. M.T., H.-B.-Z, P.-P. Y, C. C., T.-L. Z. performed experiments, analyzed results and helped to draft the manuscript. Z.-W. C., J.-C. S., X.-Y. Z. and X.-Q.S performed partial experiments and analyzed results. All authors read and approved the manuscript.

Corresponding authors

Correspondence to Feng-Jie Cui or Zhi-Wei Chen.

Ethics declarations

Conflict of interest

All authors declare that they have no conflict of interest.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tan, M., Zhang, HB., Ye, PP. et al. Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles. Food Measure 17, 1671–1684 (2023). https://doi.org/10.1007/s11694-022-01729-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-022-01729-z

Keywords

Search

Navigation