中国食物与营养2025，Vol.31Issue(7)：29-33,5.
菜籽油风味化合物及其影响因素的研究进展
Research Progress on Flavor Compounds of Rapeseed Oil and Its Influencing Factors
摘要
Abstract
[Objective]Flavor determines the quality of rapeseed oil and its consumer acceptance.A systematic literature review of recent advances and knowledge on the flavor compounds of rapeseed oil could provide some technical guidance for the rapeseed oil flavor research and its production.[Method]The information related to rapeseed oil flavor was retrieved and extracted from the databases such as CNKI,CQVIP,and sciencedirect.[Result]More than 300 flavor compounds are reported in rapeseed oil,including glucosinolate degrada-tion products(nitriles,thiocyanates,isothiocyanates),oxidation products(aldehydes,ketones,alcohols,etc.),and heterocyclic compounds(pyrazines,furans,pyrans,etc.).The content of flavor compounds varies according to rapeseed's variety,origin and process(roasting,pressing and refining).[Conclusion]More studies on the formation pathways of flavor compounds are need in the future to provide more technical guidance for improving the sensory property of rapeseed oil.关键词
菜籽油/硫苷降解产物/氧化产物/杂环化合物Key words
rapeseed oil/glucosinolates degradation product/oxidation product/heterocyclic compound引用本文复制引用
郭斐,李扬,卞祺,于淼,刘龙云,苏晓霞,吴继红..菜籽油风味化合物及其影响因素的研究进展[J].中国食物与营养,2025,31(7):29-33,5.基金项目
"十三五"国家重点研发计划重点专项(项目编号:2017YFD0400106). （项目编号:2017YFD0400106）
