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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

Qi ZhouBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. China;Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. ChinaView further author information
,
Hu TangOil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. ChinaView further author information
,
Xiao JiaOil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. ChinaView further author information
,
Chang ZhengOil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. ChinaView further author information
,
Fenghong HuangOil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. ChinaView further author information
&
Min ZhangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. ChinaCorrespondence[email protected]
View further author information
Pages 2296-2308 | Received 12 Apr 2018, Accepted 19 Aug 2018, Published online: 19 Sep 2018

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Kalina Sikorska-Zimny & Luciano Beneduce. (2021) The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota. Critical Reviews in Food Science and Nutrition 61:15, pages 2544-2571.
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Articles from other publishers (31)

Qi Zhou, Chang Zheng, Fang Wei & Yini Yang. (2024) Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil. Food Chemistry 435, pages 137484.
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Marina Cano-Lamadrid, Lorena Martínez-Zamora, Noelia Castillejo, Camilla Cattaneo, Ella Pagliarini & Francisco Artés-Hernández. (2023) How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?. Postharvest Biology and Technology 203, pages 112411.
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Fei Guo, Peng Wang, Yang Li, Qi Bian, Miao Yu, Wenhui Hou, Xiaoxia Su & Jihong Wu. (2023) Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes. International Journal of Food Engineering 19:7-8, pages 337-348.
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Wenwen Zhang, Qunmei Fu, Han Jiang, Hua Tang, Li Xu, Yisha Xie, Xi Cao, Qingqing Liu & Yongjun Yuan. (2023) Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils. LWT, pages 115045.
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Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li & Siyi Pan. (2023) Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. Food Research International 169, pages 112873.
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Qiang Liang, Wei Xiong, Qi Zhou, Cheng Cui, Xia Xu, Ling Zhao, Pu Xuan & Yingzheng Yao. (2023) Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?. Food Chemistry 412, pages 135594.
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Xiaoxin Huang, Bing Cheng, Yaqin Wang, Guangmin Liu, Liping Hu, Xiaolu Yu & Hongju He. (2023) Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study. Horticultural Plant Journal 9:2, pages 285-292.
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Ming Tan, Hai-Bo Zhang, Ping-Ping Ye, Feng-Jie Cui, Chen Chen, Tong-Lin Zhou, Jian-Cheng Shi, Wei Zhang, Xue-Quan Shu & Zhi-Wei Chen. (2022) Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles. Journal of Food Measurement and Characterization 17:2, pages 1671-1684.
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Rebecca Coughlan, Kieran Kilcawley, Iwona Skibinska, Siobhán Moane & Tracey Larkin. (2023) Analysis of volatile organic compounds in Irish rapeseed oils. Current Research in Food Science 6, pages 100417.
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Mingguang Yu, Ping Yang, Huanlu Song & Xiaosheng Guan. (2022) Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. Journal of Food Composition and Analysis 114, pages 104790.
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Lingyan Zhang, Jia Chen, Xingzhong Zhao, Yimeng Wang & Xiuzhu Yu. (2022) Influence of roasting on the thermal degradation pathway in the glucosinolates of fragrant rapeseed oil: Implications to flavour profiles. Food Chemistry: X 16, pages 100503.
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Monika A. Marcinkowska & Henryk H. Jeleń. (2022) Role of Sulfur Compounds in Vegetable and Mushroom Aroma. Molecules 27:18, pages 6116.
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Fei Guo, Mingjuan Ma, Miao Yu, Qi Bian, Ju Hui, Xin Pan, Xiaoxia Su & Jihong Wu. (2022) Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry. Frontiers in Nutrition 9.
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Hao Cheng, Xiang Liu, Qingrui Xiao, Fan Zhang, Nian Liu, Lizi Tang, Jing Wang, Xiaokang Ma, Bie Tan, Jiashun Chen & Xianren Jiang. (2022) Rapeseed Meal and Its Application in Pig Diet: A Review. Agriculture 12:6, pages 849.
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Youfeng Zhang, Helin Lv, Binbin Yang, Panxi Zheng, Hui Zhang, Xingguo Wang, Michael Granvogl & Qingzhe Jin. (2022) Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS. Journal of Agricultural and Food Chemistry 70:4, pages 1232-1240.
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Catarina Melim, Maria R. Lauro, Isabel M. Pires, Paulo J. Oliveira & Célia Cabral. (2022) The Role of Glucosinolates from Cruciferous Vegetables (Brassicaceae) in Gastrointestinal Cancers: From Prevention to Therapeutics. Pharmaceutics 14:1, pages 190.
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Remah Sobhy, Asad Nawaz, Mohammad Fikry, Rokayya Sami, Eman Algarni, Nada Benajiba, Sameer H. Qari, Alaa T. Qumsani & Ibrahim Khalifa. (2022) In-Silico Evaluation of 10 Structurally Different Glucosinolates on the Key Enzyme of SARS-CoV-2 . Science of Advanced Materials 14:1, pages 162-174.
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Carla Guijarro-Real, Ana Fita, Jaime Prohens & Diego A. Moreno. 2022. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components 411 460 .
Fang Wei, Mingming Zheng, Qianchun Deng, Xia Wan, Jiqu Xu, Yangmin Gong, Hong Chen & Fenghong Huang. (2021) Introduction to the International Symposium on Lipid Science and Health and research progress in lipid science and health. Oil Crop Science 6:4, pages 159-163.
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Jeongyoon Oh & In Hee Cho. (2021) The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea. Food Science and Biotechnology 30:9, pages 1205-1211.
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Youfeng Zhang, Yuqi Wu, Sirui Chen, Binbin Yang, Hui Zhang, Xingguo Wang, Michael Granvogl & Qingzhe Jin. (2021) Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3983-4018.
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Gemma Echeverria, Chloe Leclerc, Jordi Giné‐Bordonaba & Agustí Romero. 2021. Oil and Oilseed Processing. Oil and Oilseed Processing 245 278 .
Fan Yang, Ye Liu, Bei Wang, Huanlu Song & Tingting Zou. (2021) Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis. LWT 137, pages 110478.
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Fangping Luo, Zhenying Yang, Kai Zhong, Chi Huang, Zhiyi Yu, Ziyue Peng, Yanping Wu, Qian Bu & Hong Gao. (2021) Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai. Food Research International 140, pages 109994.
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Xiao Jia, Lifeng Wang, Chang Zheng, Yini Yang, Xiangyu Wang, Ju Hui & Qi Zhou. (2020) Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination . Journal of Agricultural and Food Chemistry 68:50, pages 14950-14960.
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Xiao Yang, Fan Yang, Ye Liu, Jian Li & Huanlu Song. (2020) Off-flavor removal from thermal-treated watermelon juice by adsorbent treatment with β-cyclodextrin, xanthan gum, carboxymethyl cellulose sodium, and sugar/acid. LWT 131, pages 109775.
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Youfeng Zhang, Gangcheng Wu, Chang Chang, Yating Lv, Wanxian Lai, Hui Zhang, Xingguo Wang & Qingzhe Jin. (2020) Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose. European Journal of Lipid Science and Technology 122:3, pages 1900332.
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An‐jun Chen, Wei Luo, Kai‐li Niu, Yi‐tao Peng, Xing‐yan Liu, Guang‐hui Shen, Zhi‐qing Zhang, Hu Wan, Qing‐ying Luo & Shan‐shan Li. (2019) Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable. Journal of Food Processing and Preservation 43:12.
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Qi Zhou, Xiao Jia, Ying-Zheng Yao, Bei Wang, Chang-Qing Wei, Min Zhang & Fenghong Huang. (2019) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction. Journal of Agricultural and Food Chemistry 67:41, pages 11454-11463.
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Xiaohui Mao, Xingzhong Zhao, Zongyao Huyan, Tingting Liu & Xiuzhu Yu. (2019) Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor. Journal of Agricultural and Food Chemistry 67:40, pages 11187-11197.
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Ye Liu, Huanlu Song, Xiao Yang & Congcong He. (2019) Influence of multiple environmental factors on the quality and flavor of watermelon juice. RSC Advances 9:27, pages 15289-15297.
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