Research Progress on the Formation Mechanism and Regulation of Flavor Compounds of Fragrant Rapeseed Oil
ZHANG Ling-yan1,2, GE Zhi-hao1, ZHANG Xue-bing1, CHEN Jia1, GUO Xing-feng1,
ZHANG Rui1, WU Ji-hong2, YU Xiu-zhu3*
(1. School of Pharmaceutical Science and Food Engineering, Liaocheng University, Shandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng, Shandong 252000, China;
2. College of Food Science and Nutritional Engineering, China Agricultural
University, Beijing 100083, China;
3. Food Science and Engineering College, Northwest A&F University, Yangling, Shaanxi 712100, China)
Abstract: The unique flavor profile of rapeseed oil primarily stems from three key chemical reaction pathways. Lipids undergo oxidative degradation at high temperatures, imparting the oil with a distinctive fatty aroma and some roasted notes. The Maillard reaction produces heterocyclic compounds, which constitute the signature nutty and toasted aromas of fragrant rapeseed oil. During processing, glucosinolates degrade into sulfur-containing compounds such as isothiocyanates and nitriles, which are the primary sources of its pungent and pickled flavors. The flavor quality of fragrant rapeseed oil is a dynamic result of the synergy between the inherent compositional differences of the raw material varieties and the processing methods. During processing, variations in roasting temperature, duration, and moisture content play a decisive role in the targeted enrichment of flavor compounds. Addressing the industry challenge of flavor inconsistency between batches caused by the reliance on experience in traditional oil extraction processes, modern flavor evaluation systems have introduced multidimensional technologies such as gas chromatography-mass spectrometry, electronic noses, and flavoromics for integrated flavor regulation. The key to future industrial upgrading lies in the digital and precise control of the processing process. By using technologies such as online spectroscopy to monitor key process parameters in real time, the industry can transition from being "experience-driven" to "data-driven", thereby ensuring the stability and improvement of the flavor quality of fragrant rapeseed oil.
Key words: fragrant rapeseed oil; roasting; lipid oxidation; maillard reaction; glucosinolate degradation
Chinese Library Classification Number: TS225.14
Documentary Identification Code: A Article ID: 1007-7561(2026)05-0085-08
Published time on CNKI: 2026-08-03 16:56:47
Published address on CNKI: https://link.cnki.net/urlid/11.3863.TS.20260803.1608.002
