粮油食品科技2026，Vol.34Issue(5)：85-92,8.DOI:10.16210/j.cnki.1007-7561.2026.05.009
浓香菜籽油特征风味物质形成机制及调控研究进展
Research Progress on the Formation Mechanism and Regulation of Flavor Compounds of Fragrant Rapeseed Oil
摘要
Abstract
The unique flavor profile of rapeseed oil primarily stems from three key chemical reaction pathways.Lipids undergo oxidative degradation at high temperatures,imparting the oil with a distinctive fatty aroma and some roasted notes.The Maillard reaction produces heterocyclic compounds,which constitute the signature nutty and toasted aromas of fragrant rapeseed oil.During processing,glucosinolates degrade into sulfur-containing compounds such as isothiocyanates and nitriles,which are the primary sources of its pungent and pickled flavors.The flavor quality of fragrant rapeseed oil is a dynamic result of the synergy between the inherent compositional differences of the raw material varieties and the processing methods.During processing,variations in roasting temperature,duration,and moisture content play a decisive role in the targeted enrichment of flavor compounds.Addressing the industry challenge of flavor inconsistency between batches caused by the reliance on experience in traditional oil extraction processes,modern flavor evaluation systems have introduced multidimensional technologies such as gas chromatography-mass spectrometry,electronic noses,and flavoromics for integrated flavor regulation.The key to future industrial upgrading lies in the digital and precise control of the processing process.By using technologies such as online spectroscopy to monitor key process parameters in real time,the industry can transition from being"experience-driven"to"data-driven",thereby ensuring the stability and improvement of the flavor quality of fragrant rapeseed oil.关键词
浓香菜籽油/特征风味物质/脂质氧化/美拉德反应/硫甙降解Key words
fragrant rapeseed oil/roasting/lipid oxidation/maillard reaction/glucosinolate degradation分类
轻工纺织引用本文复制引用
张凌雁,戈志豪,张雪冰,陈佳,郭兴峰,张瑞,吴继红,于修烛..浓香菜籽油特征风味物质形成机制及调控研究进展[J].粮油食品科技,2026,34(5):85-92,8.基金项目
国家自然科学基金青年基金项目"菜籽炒制过程硫苷热降解对浓香菜籽油辛辣味影响机制研究"(32401979) National Natural Science Foundation of China"Mechanistic Insights into the Effect of Thermal Degradation of Glucosinolates on the Pungent Flavor in Fragrant Rapeseed Oil by Roasting Rapeseed"(No.32401979) （32401979）
