TY - JOUR
T1 - Analysis of volatile organic compounds in Irish rapeseed oils
AU - Coughlan, Rebecca
AU - Kilcawley, Kieran
AU - Skibinska, Iwona
AU - Moane, Siobhán
AU - Larkin, Tracey
N1 - Publisher Copyright:
© 2022 The Authors
PY - 2023/1
Y1 - 2023/1
N2 - In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Compounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may influence an oil's sensory profile.
AB - In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Compounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may influence an oil's sensory profile.
KW - Descriptives producers
KW - Irish
KW - Rapeseed oil
KW - Sensory
KW - VOCs
UR - http://www.scopus.com/inward/record.url?scp=85144946792&partnerID=8YFLogxK
U2 - 10.1016/j.crfs.2022.100417
DO - 10.1016/j.crfs.2022.100417
M3 - Article
AN - SCOPUS:85144946792
SN - 2665-9271
VL - 6
JO - Current Research in Food Science
JF - Current Research in Food Science
M1 - 100417
ER -