ArticleCurrent research in food science2023
Analysis of volatile organic compounds in Irish rapeseed oils.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability.Foods (Basel, Switzerland) · 2025Article
- Development and characterisation of brown seaweed hydrolysates and fermentates with potential to reduce enteric methane.Scientific reports · 2025Article
- Development of Oil Industry in Poland in the Context of the European Union.Foods (Basel, Switzerland) · 2024Article
- Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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