Zhou, Qi published the artcileCharacterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction, Quality Control of 14667-55-1, the main research area is aroma rapeseed oil monolithic material sorptive extraction GC MS; OAV; aroma-active compounds; commercial fragrant rapeseed oils; monolithic material sorptive extraction.
Com. fragrant rapeseed oil (CFRO), from roasted and hot-pressed seed, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatog.-mass spectrometry(GC-MS). A total of 29 volatile compounds were identified by gas chromatog.-olfactometry(GC-O) including pyrazines, alcs., aldehydes, ketones, and sulfur compounds,. Further, 2,5-dimethylpyrazine(peanut-like), 3-ethyl-2,5-dimethylpyrazine(roasted nut-like), di-Me trisulfide(cabbage-like), 4-isothiocyanato-1-butene(pungent and pickle-like), butyrolactone(caramel-like), and benzyl nitrile(pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity valuesâ„1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. This novel approach is applicable in the field of food flavor in the further.
Journal of Agricultural and Food Chemistry published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.