Virgin Rapeseed Oil Research Articles

Do meals contain a relevant amount of oxylipins? LC-MS-based analysis of oxidized fatty acids in food

Several oxylipins are potent lipid mediators and are discussed to be absorbed after oral intake. However, information about their concentrations in oils and processed foods are scarce. Here, we analyzed the concentrations of mono-, di- and multihydroxy- as well as epoxy-PUFA in virgin and refined oils as well as in different foods/meals. Oil refining causes hydrolysis of epoxy-PUFA and thus high dihydroxy-PUFA concentrations (e.g. 15,16-DiHODE 290 µg/g in refined vs. 15 µg/g in virgin rapeseed oil), making the epoxy-to-diol ratio a potential marker for refined oils. Low oxylipin levels were found in foods with high amounts of saturated fatty acids such as Hamburger patties (around 30 µg/g). High concentrations (up to 1200 µg/g, 80 mg per serving) and high oxylipin/precursor-PUFA ratios were found in fried falafel and processed foods such as vegetarian sausage/fish fingers. Our study provides first insights in the oxylipin concentrations of our daily food, indicating a relevant intake.

A novel infrared roasting to improve the flavour profile of virgin rapeseed oils

SummaryIn this work, a novel roasting method for virgin rapeseed oil (VRO) production was proposed. The effect of infrared roasting (IR) on oxidation stability, Maillard reaction, glucosinolate degradation and volatiles of VRO was evaluated at 110–170 °C. The results showed that VROs from IR exhibited better oxidation stability (higher oxidative stability index and DPPH radical scavenging activity) of VROs than that from traditional roller roasting (TRR). This was attributed to the higher contents of tocopherols (748.78 mg kg−1) and canolol (680.69 mg kg−1) measured in IR‐VROs than tocopherols (682.15 mg kg−1) and canolol (564.28 mg kg−1) in TRR‐VROs. IR could provide a more effective thermal fracture of rapeseed, facilitating to higher releases of tocopherols and canolol. Moreover, during IR, free amino acid (from 25.60 to 15.03 mg kg−1), reducing sugars (from 7.65 to 2.04 mg kg−1) and glucosinolate (from 28.73 to 13.00 mg kg−1) were decreased more than TRR, especially at 150 °C, indicating more intense Maillard reaction and glucosinolate degradation. Hence, more nitriles/isothiocyanates (657.43 μg kg−1) and pyrazines (269.64 μg kg−1) were generated in IR‐VROs than TRR‐VROs (600.82 and 163.89 μg kg−1, respectively). From sensory analysis, the flavour profile of IR‐VRO was more than TRR‐VRO at 150 °C. IR holds the potential to produce VROs with better flavours.

Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage

How external factors affect virgin rapeseed oil (VRO) flavor was explored from the perspective of key flavor-related compounds (KFCs). Light (sunlight, ultraviolet light, and dark), temperature (ambient temperature and 60 °C), and packaging materials (glass and plastics) were selected. Induction periods (IPs) of samples in packaging materials and surface hydrophilicity of the materials were measured. The results showed that aldehydes increased from 3.654 to 10.183 to 82.762–262.580 and 10.147–50.076 mg/kg under 60 °C and ultraviolet light, respectively, in six VROs. At 60 °C, alkenals were only detected at about 60–100 meq/kg, while nitriles, pyrazines, and isothiocyanates could not be detected at the end. Compared with those in polyethylene terephthalate (203.5–452.0 min), and polypropylene (207.0–458.5 min) plastic bottles, VROs samples in glass bottles showed longer IPs (226.0–486.0 min) representing better oxidation stability as well as flavor preservation during storage (p < 0.05). Glass was determined enhanced hydrophilicity with contact angle of 44.53° compared with polyethylene terephthalate (59.80°), and polypropylene (77.10°) plastic that promoted combination with polar KFCs and other compounds, which was helpful for increasing surface tension at oil/air interface with restricted oxygen diffusion to reduce oxidation rate, and preventing volatilization of KFCs.

Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas

Flavor profiles of virgin rapeseed oils (VROs) were comparatively studied for trend of change of various flavor types by using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). The relative odor activity values (ROAVs) of key odorants detected by GC-MS data were visualized to discriminate VROs with various flavors by using principal component analysis (PCA) to determine the main volatile components. Based on general evaluation index (GEI), the aroma of VROs of different place of production was evaluated. Results showed that, 177 volatile components were detected from 10 samples from different regions. 14 main flavor components were identified according to ROAV, including glucoside degradation products, aldehydes and pyrazines. 3-ethyl-2, 5-methylpyrazine, nonanal, 2, 4-decadienal, methallyl cyanide, phenylacetaldehyde, lauric aldehyde, etc. were the main volatile compounds in the VRO from different places. The aroma of VROs were significantly different, and the GEI evaluation results showed that, the producing area with the best aroma quality was Chengdu. The volatile composition of the VROs from different places had certain similarities and also large differences, and took on their own unique qualities and flavors.

Analysis of a sustainable MQL machining process combining modified waste cooking oil and multifunctional biomimetic microstructure

The present work designed and assessed a more sustainable vegetable-oil-based MQL intermittent turning process to efficiently reduce virgin vegetable oil and cutting tool. Modified waste cooking oil and multifunctional biomimetic microstructure were combined in the process. Virgin rapeseed oil (VRO) and modified waste rapeseed oil (MWRO) were utilized to form the base oil of the nanofluid bio-lubricant utilized in MQL. The volume ratio Vr of MWRO to VRO was in the range of 0 to 1. Multifunctional biomimetic microstructure was employed for the tool surface to realize bio-lubricant storage, impact resistance and bio-lubricant transport. The wedge angle Aw of the microstructure varied from 45° to 65°. First, the viscosity and the remaining amount of base oil were analyzed for the machining process. Then, this work studied the transport characteristic of the multifunctional biomimetic microstructure. Finally, tool wear rate was theoretically and experimentally investigated for varying combinations of base oil and multifunctional biomimetic microstructure. The results revealed that the average base oil viscosity, the average base oil remaining amount and the average transport speed all increased first and then decreased as Vr or Aw grew larger. The proposed process resulted in efficient reduction of virgin vegetable oil and cutting tool compared with conventional vegetable-oil-based MQL machining condition. The virgin vegetable oil and the cutting tool can be separately reduced by 33% and 35% when Vr = 0.5 and Aw = 55°.

Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

This study aimed to investigate the flavor variations, fatty acids (FA), and glucosinolates (GLSs) of virgin rapeseed oil (VRO) during roasting. VRO was evaluated and classified based on odor activity value and principal component analysis (PCA). Results showed that the total FA contents increased by 0.83%–1.56%, and the GLS contents decreased by 21.12%–29.85%. The total volatile compounds increased significantly during roasting, and their contents varied from 3.05 to 9.58 mg/kg to 301.21–831.15 mg/kg. The content of thiocyanate varied from 0.05 to 0.15 mg/kg to 6.52–26.87 mg/kg; the growth rate of aldehyde was greater than 64.05%; and the pyrazine content was 110 times higher than the initial content. The PCA results were also consistent with the results of sensory analysis in classification. The grass-like descriptor was mainly related to isothiocyanates, isoamyl cyanide, and dimethyl sulfide. The oxidized oil-like descriptor was mainly related to the FA content. The linolenic acid content increased by 5.58%–24.81%. The roasted and burnt descriptors were mainly related to 2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, (E)-2-decenal, nonanal, and 2,3-butanedione. Rapeseed variety and roasting conditions influenced flavor formation and final flavor quality.

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

AbstractFlavor profiles of virgin rapeseed oils (VROs) are comparatively studied for the discrimination and authentication of various flavor types by using gas chromatography–mass spectrometry (GC‐MS), electronic nose (E‐nose), and sensory analysis. The relative odor activity values (ROAVs) of key odorants detected by GC‐MS and E‐nose data are visualized to discriminate VROs with various flavors by using multivariate analysis. The correlation of sensory data, ROAVs of key odorants, and E‐nose data is analyzed. Results show that 47 key odorants comprising aldehydes, isothiocyanates, nitriles, pyrazines, ketones, acids, and alcohols are identified based on their ROAVs. The VROs are divided into three groups and the flavor type of each group is determined, namely, green‐pungent, nutty, and oxidized oil flavor by the three techniques. The above flavor types are mainly attributed to the contributions of isothiocyanates, pyrazines, and aldehydes, respectively, according to the compounds' ROAVs. The correlation of the three techniques is investigated by partial least squares regression: GC‐MS data are confirmed to have good correlation with sensory data.Practical Applications: VROs are characterized by their intense flavor and consequently receiving growing interest among consumers. In this study, different flavor profiles of VROs were comparatively studied using GC‐MS, E‐nose, and sensory analysis. It is found that 47 volatile compounds including aldehydes, isothiocyanates, nitriles, pyrazines, ketones, acids, and alcohols were the key odorants to VRO flavors. The VROs were divided into three types by the three techniques, that is, green‐pungent, nutty, and oxidized oil flavor. The three flavor types were attributed to the contributions of isothiocyanates, pyrazines, and aldehydes, respectively, based on the compounds' ROAVs and GC‐MS was confirmed to have good correlation with sensory data. Although E‐nose cannot correlate all flavor types in the oils, this technique is rapid and low‐cost for VRO discrimination according to various aroma characteristics. GC‐MS and E‐nose can be regarded as potential techniques for flavor discrimination in VROs.

Processing Induced Degradation Routes of Prochloraz in Rapeseed Oil.

Analyzing the fate of substances in complex matrices, such as processed food, is a major challenge in modern analytical chemistry. However, current regulatory procedures for pesticides only include high temperature hydrolysis of the active substance in water (OECD 507) to simulate food processing. This study shows that heating radiolabeled [imidazolyl-2-14C]prochloraz in virgin rapeseed oil at temperatures up to 240 °C leads to an extensive degradation of the active substance. In total, 11 degradation products were identified. Several of these products were formed by reactions of the active substance with ingredients from the oil. 2-[(1-H-Imidazole-1-carbonyl)(propyl)amino]ethyl oleate (icpame-oleate), a reaction product of an oleic acid moiety and the prochloraz backbone, was identified for the first time. The quantification of prochloraz, icpame-oleate, imidazole, and 2,4,6-trichlorophenol demonstrated the dependency of the degradation process on temperature, heating duration, and type of oil. The obtained results in this study show the enormous impact of high temperature food processing on the fate of pesticides. The necessity to consider matrix related reactions in pesticide regulation is emphasized, and the suitability of the OECD 507 guideline is questioned. Concerning possible toxicological risks of novel degradation products, future studies will have to assess potential hazards or opportunities of food processing, ultimately yielding in safer food.

Descriptive Statistical Analysis of Vegetable Oil Combustion in a Commercial Burner to Establish Optimal Operating Conditions

This article studies the combustion of refined sunflower, virgin sunflower and virgin rapeseed oils in a low-pressure auxiliary air fluid pulverization burner in order to establish the optimal operating conditions. The influence of varying the type of vegetable oil, fuel flow rate and secondary airflow rate in the combustion process was analyzed. These three factors are independent in the combustion process, which means having to carry out numerous assays, combining the various factors with one another. Given the amount of variables to be optimized and the existence of three factors, a statistical approach is adopted to help interpret the results obtained and to evaluate how each factor influences the combustion results. Optimal combustion is determined based on three criteria, minimum pollutant emissions (CO, NOx and CxHy), maximum combustion performance, and minimum excess air. The result of this study showed that airflow was the principal factor affecting emissions, whereas for combustion performance, both factors (airflow and fuel flow) were determinant. In general, admissible combustion performances were obtained, with CO and NOx emissions below permitted levels. The best combustion performance was achieved under conditions of maximum fuel flow and minimum airflow rates.

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

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.

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil

Virgin rapeseed (Brassica napus) oil is a valuable niche product, if delivered with a high quality. In this study, the effects of moist storage of B. napus seeds for 1 to 4 days on the seed metabolome and the chemo-sensory properties of the produced oils were determined. The concentrations of several primary metabolites, including monosaccharides and amino acids, rapidly increased in the seeds, probably indicating the breakdown of storage compounds to support seed germination. Seed concentrations of indole glucosinolates increased with a slight time offset suggesting that amino acids may be used to modify secondary metabolism. The volatile profiles of the oils were pronouncedly influenced by moist seed storage, with the sensory quality of the oils decreasing. This study provides a direct time-resolved link between seed metabolism under moist conditions and the quality of the resulting oils, thereby emphasizing the crucial role of dry seed storage in ensuring high oil quality.

Micro-organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil.

Micro-organisms populate on rapeseed after harvest during storage depending on the growing conditions. The composition of the bacterial colonization is unknown, although its contribution to the profile of volatile aroma-active compounds determines the sensory quality of virgin cold-pressed rapeseed oil. From four rapeseed samples, 46 bacterial strains were isolated. By DNA-sequencing, the identification of four bacteria species and 17 bacteria genera was possible. In total, 22 strains were selected, based on their typical off-flavors resembling those of virgin sensory bad cold-pressed rapeseed oils. The cultivation of these strains on rapeseed meal agar and examination of volatile compounds by solid phase microextraction-gas chromatography-mass spectrometry allowed the identification of 29 different compounds, mainly degradation products of fatty acids such as alkanes, alkenes, aldehydes, ketones and alcohols and, in addition, sulfur-containing compounds, including one terpene and three pyrazines. From these compounds, 19 are described as aroma-active in the literature. Micro-organisms populating on rapeseed during storage may strongly influence the sensory quality of virgin rapeseed oil as a result of the development of volatile aroma-active metabolic products. It can be assumed that occurrence of off-flavor of virgin rapeseed oils on the market are the result of metabolic degradation products produced by micro-organisms populating on rapeseed during storage. © 2017 Society of Chemical Industry.

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil.

The effect of microwave heating (800W) of whole and dehulled rapeseeds for 2 to 8min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation-for 8-min MV exposure canolol quantity was approximately 7- and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04µg/g, and from 13.39 to 320.44µg/g).

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

The aim of the present study was to differentiate sensory good and bad virgin rapeseed oils based on the composition of the volatile compounds by means of linear discriminant analysis (LDA). A total number of 64 compounds were detected by dynamic headspace GC‐MS and combined olfactometry with potential for sensory quality assessment either as aroma‐active compound by substance concentration or flavor property or as a non‐aroma‐active compound by correlation with the panel assessment. From this initial set of substances, 13 volatile compounds showed significant differences in the concentration between sensory good and bad oils, whereas their concentration was higher in sensory bad oils. No significant differences were found for compounds characterizing sensory good virgin rapeseed oils. Based on these 13 volatile compounds, the present work shows for the first time that LDA was able to classify a training data set of 43 samples satisfactorily according to the sensory quality. As a proof for suitability, a discriminant function was calculated and successfully used to classify samples from an additional validation sample set.Practical applications: Virgin rapeseed oils are high‐quality products on the market, which are defined above all by their sensory quality. The sensory evaluation of virgin rapeseed oils by a trained sensory panel group is time and labor consuming and sometimes the results are not reliable. Therefore, the development of an analytical method for the discrimination of sensory good and bad virgin rapeseed oils based on the determination and statistical evaluation of volatile, aroma‐active compounds is a helpful tool to support the sensory evaluation. The repeatability of the analytical method is better than the sensory evaluation, which also helps to support the work of a panel group. Additionally, the amount of work for a panel group can be reduced due to a pre‐selection by the analytical tool.The present work shows a chemometric approach to differentiate sensory good and bad quality virgin rapeseed oils on basis of 13 volatile compounds. For the first time volatile compounds have been identified that can be correlated with sensory bad virgin rapeseed oils.

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

Two varieties of rapeseed (one high oleic – containing 76% of oleic acid, and the other – containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140–180°C, and for 5–15min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavour and contributed to a substantial increase in the amount of a potent antioxidant–canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatography–mass spectrometry (GC×GC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatography–olfactometry (GC-O). The most important compounds determining the flavour of oils obtained from the roasted seeds were dimethyl sulphide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GC×GC-ToFMS and principal component analysis (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, methyl ketones (2-hexanone, 2-heptanone and 2-octanone).

Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating

The occurrence of monoepoxy fatty acids in used frying oils and in other common foods has been determined. Monoepoxy fatty acids with trans‐9,10‐ and cis‐9,10‐epoxystearate and trans‐12,13‐, trans‐9,10‐, cis‐12,13‐ and cis‐ 9,10‐epoxyoctadecenoate were found at average levels of 3.7 g/kg in used frying fats and oils, but also at about 2 g/kg in the fat fraction of chocolate. They were also detected in pumpkin seed, sweet almond, groundnut, sunflower, and olive oils at average levels of 3.4, 1.7, 1.4, 1.0, and 0.2 g/kg, respectively. Their formation during heating at 175°C was observed for sunflower, rapeseed, soybean, and linseed oil and compared with the increase of polar compounds and polymerized triacylglycerols as other important quality indicators for frying oils. During heating for 16 h, the level of monoepoxy fatty acids increased to about 30, 18, 8, and 4 g/kg for olive, sunflower, linseed, and rapeseed oils, respectively. The influence of the heating temperature was surveyed for refined soybean oil at 160, 170, 180, and 200°C. Heating of two sets of five different refined and virgin rapeseed oils revealed a significant lower formation of monoepoxy fatty acids for refined oils at a median level of 4.6 g/kg compared to7.7 g/kg for virgin oils.Practical applications: Determination of fatty acid methyl esters is one of the most common analyses for the evaluation of oils and fats. The assessment of the monoepoxy fatty acids as part of these analyses can provide a first indication about used frying fats and oils, which reached the end of their applicability. The formation of monoepoxy fatty acids is affected by the fatty acid composition of the oil, the heating temperature, and the production of the oil. Therefore, frying oils may contain varying amounts of monoepoxy fatty acids at the maximum limit for polar compounds and polymerized triacylglycerols as used in the official food control. However, all used frying oils investigated by the official food control showing more than 7 g/kg of monoepoxy fatty acids had to be rejected due to the limits exceeded for polar compounds and polymerized triacylglycerols. Therefore, this limit of 7 g/kg monoepoxy fatty acids level is proposed as a level for screening the usability of used frying fats and oils.Epoxy fatty acids are formed in oils and fats during frying and heating. In addition, they are also detectable in unheated foods like chocolate and pumpkin seed oil. Frying fats and oils heated too much show contents of monoepoxy fatty acids above 7 g/kg.

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

The influence of the UV irradiation on degradation of virgin rapeseed oils

AbstractThis paper presents research which is a continuation of the investigations described earlier. The aim of these studies was to determine the influence of UV irradiation on flavor and the oxidative stability of different rapeseed oils varieties. For the purpose of this study, oil samples underwent accelerated deterioration for 4.5 h under a UV light test. In the obtained sample, characteristic values (peroxide (PV, 1.23–1.62 meq O2/kg), anisidine (AnV, 0.53–1.20) and TOTOX (3.02–4.14)), concentration of conjugated dienes ($E_{1\,{\rm cm}}^{{\rm 1}\% } $ at 232 nm 1.21–2.08) and trienes ($E_{1\,{\rm cm}}^{{\rm 1}\% } $ at 268 nm 0.11–0.34), carotenoids and chlorophylls, oxidative stability (DSC‐test), volatiles were determined and a sensory evaluation was carried out. Changes in the PV and AnV values in the function of irradiation time have fluctuating character (e.g., for PV from 0.45 meq O2/kg before UV treatment to 1.61 meq O2/kg after 4.5 h of the UV irradiation and for AnV from 0 to 1.20), therefore they cannot be used as quality indicators. There was no correlation between these values and the level of generated sensory descriptors and the sum of volatiles as well as the initial oils stability (DSC‐test). During UV irradiation, the decrease in carotene and chlorophyll content had a linear pattern. The absolute losses of carotenoids were from 1 ppm (samples 5 and 6) to 3.8 ppm (sample 2) and for chlorophylls from 0.02 ppm (sample 5) to 0.25 ppm (sample 4). There was a high correlation (R2 = 0.87) observed between the maximum intensity of the varnish descriptor and IP‐DSC of the virgin oils for all samples.

Virgin rapeseed oils obtained from different rape varieties by cold pressed method – their characteristics, properties, and differences

AbstractThe aim of the present study was to compare different rape varieties. For this purpose oil from six different varieties of rapeseeds was cold pressed under laboratory conditions. In the obtained rapeseed oils the fatty acids composition and minor components, characteristic values (acid value; AV and TOTOX), oxidative stability (DSC test), and volatiles were determined and a sensory evaluation was carried out. The highest oxidative stability was found for oil from sample 5 (IP = 158 min), which also has the lowest amount of C18:3 (7.8%), chlorophylls (0.083 mg/kg), and metals (Cu2+ 0.02 mg/kg and Fe2+ 0.08 mg/kg). This oil has also the lowest AV (0.17 mg KOH/g), which may be related to the lowest moisture content of the seeds prior to extraction. It was characterized by the highest rapeseed flavor intensity. The lowest induction period was observed for samples 3 and 6 (100 min). Although sample 3 had the same low level of metals as sample 5 and the highest concentration of tocopherols (635 mg/kg), PUFA (33.9%), and AV (1.37 mg KOH/g) it also had the lowest intensity of rapeseed flavor among the analyzed oils. Sample 6, despite its low percentage of PUFA (24.7%), conjugated diens and triens, and the lowest content of total volatiles (0.4Vs), had the highest concentration of metals (Cu2+ 0.04 mg/kg and Fe2+ 0.34 mg/kg).