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

Figures & data

Figure 1. The difference between isothiocyanate and sulfide-containing compounds in raw and microwaved seed oils.

1. Rapeseed oil from raw Brassica napus,2. rapeseed oil from microwaved Brassica napus3. rapeseed oil from raw Brassica campestris4. rapeseed oil from microwaved campestris5. rapeseed oil from raw Brassica juncea.6. rapeseed oil from microwaved Brassica juncea.

Table 1. The FD factor in different rapeseed oils based on genetic type and technology.

No.	compounds	odor characteristic	1D R.T. (min)	2D R.T. (s)	R-oil (seed 1)	M-oil (seed 1)	R-oil (seed 2)	M-oil (seed 2)	R-oil (seed 3)	M-oil (seed 3)
1	Isopropyl isothiocyanate	unknown	9.16	2.00	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
2	Allyl isothiocyanate	sulfur,pungent, green	10.63	2.07	16	2	2	n.d.	128	16
3	1-isothiocyanato butane	sulfur,pungent,garlic	10.96	2.11	16	2	4	2	n.d.	n.d.
4	4-isothiocyanato-1-butene	spicy, pungent	12.36	2.42	32	2	256	32	16	2
5	Cyclopentyl isothiocyanate	unknown	14.83	2.87	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
6	Methanethiol	sulfur, gasoline, garlic	4.36	1.61	2	8	2	4	2	4
7	Dimethyl sulfide	cabbage,onion	4.76	1.63	8	32	8	32	2	4
8	Dimethyl disulfide	cabbage,onion	7.56	1.95	2	8	n.d.	4	n.d.	4
9	Dimethyl trisulfide	sulfur,cabbage,fishy	12.16	2.49	4	128	2	32	2	32
10	Dimethyl sulfone	sulfur	12.56	2.66	2	4	2	4	n.d.	2
11	Dimethyl sulfoxide	garlic	12.76	2.13	8	64	2	8	2	4

Seed 1 was Brassica napus; Seed 2 was Brassica campestris; Seed 3 was Brassica juncea.

Figure 2. The volatile flavor radar in raw and microwaved seed oils.

Table 2. The change of individual glucosinolate in rapeseeds after microwaved treatment.

	Individual glucosinolate	raw seed 1(μmol/g)	microwaved seed 1(μmol/g)	raw seed 2 (μmol/g)	microwaved seed 2(μmol/g)	raw seed 3(μmol/g)	microwaved seed 3(μmol/g)
1	progoitrin	9.29 ± 0.23	6.42 ± 0.23	6.00 ± 0.12	2.11 ± 0.12	n.d.	n.d.
2	epi-progoitrin	0.52 ± 0.02	0.11 ± 0.02	0.37 ± 0.04	0.03 ± 0.00	n.d.	n.d.
3	sinigrin	n.d.	n.d.	n.d.	n.d.	126.93 ± 8.21	51.45 ± 6.41
4	glucoraphanin	1.05 ± 0.06	0.25 ± 0.01	1.95 ± 0.06	0.05 ± 0.01	n.d.	n.d.
5	gluconapoleiferin	0.81 ± 0.09	0.41 ± 0.03	1.07 ± 0.09	0.04 ± 0.00	n.d.	n.d.
6	gluconapin	5.64 ± 0.11	4.08 ± 0.10	74.23 ± 2.11	35.67 ± 4.90	1.95 ± 0.05	0.45 ± 0.06
7	4-hydroxyglucobrassicin	5.39 ± 0.04	2.01 ± 0.05	3.83 ± 0.12	2.33 ± 0.02	3.14 ± 0.05	0.6 ± 0.03
8	glucobrassicanapin	0.99 ± 0.09	0.17 ± 0.04	9.77 ± 0.21	1.02 ± 0.06	n.d.	n.d.
9	glucotropaeolin	1.38 ± 0.02	0.21 ± 0.02	0.89 ± 0.09	0.34 ± 0.02	n.d.	n.d.
10	glucobrassicin	0.32 ± 0.04	0.47 ± 0.07	0.22 ± 0.01	0.11 ± 0.02	n.d.	n.d.
11	gluconasturtiin	2.68 ± 0.07	0.09 ± 0.00	1.43 ± 0.04	0.02 ± 0.00	n.d.	n.d.
12	4-methoxygluconasturtiin	0.09 ± 0.01	0.05 ± 0.00	0.98 ± 0.05	0.32 ± 0.04	n.d.	n.d.
13	neoglucobrassicin	0.06 ± 0.00	0.04 ± 0.00	0.41 ± 0.01	0.11 ± 0.00	n.d.	n.d.
	Total	28.22 ± 0.78	14.49 ± 0.57	101.15 ± 2.95	42.15 ± 5.39	132.02 ± 9.31	52.50 ± 6.50

Seed 1 was Brassica napus; Seed 2 was Brassica campestris; Seed 3 was Brassica juncea.