Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions-Reference-Cited by-同舟云学术

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Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions

Published:2023-01 Issue: Volume:163 Page:112195
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Youfeng,Zhen Cheng,Zhao Bixi,Zhou Shengmin,Jiang Yuanrong,Wang Xingguo,Jin Qingzhe,Zhang Yanyan

Funder

Ministry of Science and Technology of the People's Republic of China

China Scholarship Council

JIangsu Education Department

Jiangsu Province Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. The enzymic and chemically induced decomposition of glucosinolates;Bones;Phytochemistry,2006

2. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting;Gracka;Journal of Chromatography. A,2016

3. Lipids in Food Flavors;Ho,1994

4. Key odorant differences in fragrant brassica napus and brassica juncea oils revealed by gas chromatography-olfactometry, odor activity values, and aroma recombination;Jia;Journal of Agricultural and Food Chemistry,2020

5. Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil;Jing;LWT - Food Science and Technology,2020

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1. Investigation of the quality of rapeseed oil derived from different varieties and growth periods based on GC-IMS technique;Microchemical Journal;2024-10

2. Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation;Industrial Crops and Products;2024-10

3. Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes;Journal of Food Science;2024-07-14

4. Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil;Food Chemistry;2024-07

5. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes;Critical Reviews in Food Science and Nutrition;2024-04-21

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