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http://dx.doi.org/10.9721/KJFST.2011.43.3.291

Effects of Roasting Condition and Storage Time on Changes in Volatile Compounds in Rapeseed Oils  

Lim, Chae-Lan (Department of Food Science and Technology, Seoul Women's University)
Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University)
Son, Hee-Jin (Department of Food Science and Technology, Seoul Women's University)
Kim, Jee-Eun (Department of Food Science and Technology, Seoul Women's University)
Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.3, 2011 , pp. 291-302 More about this Journal
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 $17^{\circ}C$. 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 $240^{\circ}C$ 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.
Keywords
rapeseed oil; electronic nose; gas chromatography-mass spectrometry; roasting condition;
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Times Cited By KSCI : 4  (Citation Analysis)
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