Affiliation:
1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
2. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
Abstract
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.
Funder
National Natural Science Foundation of China
Major Science and Technology Projects of Anhui Province
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science