Abstract
SUMMARYHeating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics.
Highlights
Rapeseed oil is one of the most widely used types of oil in the world and it currently ranks third in the production quantity [1]
Canolol content was determined using high-performance liquid chromatography (HPLC; Varian, Palo Alto, CA, USA) equipped with a UV detector, following the method we described in our earlier research [7]
The best oil yield was obtained after conditioning the seed at 80 °C for 30 min (86.6 %), which can be considered as an optimal temperature for virgin rapeseed oil production from an economical point of view
Summary
Rapeseed oil is one of the most widely used types of oil in the world and it currently ranks third in the production quantity [1]. Majority of rapeseed oil today is placed on the market as refined rapeseed oil. This type of oil is characterized by a neutral odour and flavour, familiar and acceptable to the consumers. Nonrefined oil is produced only by mechanical procedures and can be placed on the market as cold-pressed or as virgin oil. The difference between these two types of oil is in the application of heat. Conditioning of the rapeseed has the greatest impact on the increase of the phenolic compounds, especially canolol, a specific phenolic compound of rapeseed oil, formed by heat-induced decarboxylation of
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