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KMID : 0380620110430030291
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.291 ~ p.302
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Effects of Roasting Condition and Storage Time on Changes in Volatile Compounds in Rapeseed Oils
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Lim Chae-Lan
Hong Eun-Jeung
Son Hee-Jin
Kim Jee-Eun
Noh Bong-Soo
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Abstract
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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.
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KEYWORD
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rapeseed oil, electronic nose, gas chromatography-mass spectrometry, roasting condition
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