AUTHOR=Guo Fei , Ma Mingjuan , Yu Miao , Bian Qi , Hui Ju , Pan Xin , Su Xiaoxia , Wu Jihong 

TITLE=Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 9 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.945144

DOI=10.3389/fnut.2022.945144

ISSN=2296-861X

ABSTRACT=Fragrant rapeseed oils, traditional pressed oil in China, is increasingly popular because of their sensory advantage. Lots of fragrant rapeseed oils were labelled by different fragrance types but lacked a scientific basis. In order to identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and the aroma components of nine different fragrant rapeseed oils were analysed via sensory evaluation and gas-chromatography-mass spectrometry-olfactometry. There are 35 aroma compounds detected to contribute to the entire aroma. After that, through chemometrics methods, the rapeseed oils were distinguished into three fragrance styles, namely "strong fragrance", "umami fragrance ", and "delicate fragrance". Meanwhile, ten aroma compounds were predicted as the effective compounds that most distinguish the sensory characteristics of fragrant rapeseed oil. According to the results, this approach has excellent potential for fragrance classification and quality control of rapeseed oil.