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Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach

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Abstract

A systematic approach for the characterisation of the most important aroma-active compounds in a commercial native cold-pressed rapeseed oil on the basis of the Molecular Sensory Science Concept, consisting of aroma extract dilution analysis (AEDA), identification experiments by gas chromatography–olfactometry and gas chromatography–mass spectrometry, stable isotope dilution analysis (SIDA), calculation of odour activity values (OAVs), and recombination experiments, was performed. Forty-nine aroma-active compounds, isolated by thin layer distillation, were identified with a flavour dilution factor ≥8 during AEDA and headspace AEDA, 23 thereof reported in native cold-pressed rapeseed oil for the first time. Twenty-three odorants were quantitated via SIDA revealing for 11 compounds concentrations above their respective odour thresholds. Thereby, 2-isopropyl-3-methoxypyrazine, dimethyl trisulphide, dimethyl sulphide, butanoic acid, and octanal showed the highest OAVs (ratio of concentration divided by respective odour threshold). For data validation, a reconstitution model was prepared by mixing the odorants in their natural occurring concentrations in an odourless oily matrix showing an aroma profile very similar to the profile of the original rapeseed oil, confirming that all key aroma compounds were identified and quantitated successfully.

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Acknowledgments

This IGF Project of the FEI was supported via AiF within the programme for promoting the Industrial Collective Research (IGF) of the German Ministry of Economics and Energy (BMWi), based on a resolution of the German Parliament.

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  1. Lehrstuhl für Lebensmittelchemie, Department für Chemie, Technische Universität München, Lise-Meitner-Straße 34, 85354, Freising, Germany

    Katrin Matheis & Michael Granvogl

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  1. Katrin Matheis
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  2. Michael Granvogl
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Correspondence to Michael Granvogl.

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The authors, Katrin Matheis and Michael Granvogl, hereby confirm that this manuscript follows the COPE guidelines and has not already been published nor is it under consideration for publication elsewhere.

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Matheis, K., Granvogl, M. Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach. Eur Food Res Technol 242, 1565–1575 (2016). https://doi.org/10.1007/s00217-016-2657-5

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  • DOI: https://doi.org/10.1007/s00217-016-2657-5

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