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KMID : 0380620110430030291
Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.291 ~ p.302
Effects of Roasting Condition and Storage Time on Changes in Volatile Compounds in Rapeseed Oils
Lim Chae-Lan

Hong Eun-Jeung
Son Hee-Jin
Kim Jee-Eun
Noh Bong-Soo
Abstract
The effects of roasting condition and storage time on rancidity of rapeseed oil were studied. Rapeseed oil from rapeseed roasted under different conditions were stored in the dark at 17oC. Volatile compounds of rapeseed oil were analyzed with an electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). The data from the E-nose were analyzed using discriminant function analysis (DFA). As roasting temperature increased from 150 to 240oC over 20 min, the first discriminant function score (DF1) moved from positive to negative. DF1 decreased with storage time and changes in DF1 were higher between 0 and 2 days and between 20 and 24 days. Twenty-four compounds were identified in rapeseed oil, and hydrocarbons, furans, ketones, acids, benzene, and aldehydes were detected by GC-MS. The number of formed volatile compounds increased as storage time increased, but no increase in these compounds was detected by GC-MS.
KEYWORD
rapeseed oil, electronic nose, gas chromatography-mass spectrometry, roasting condition
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