ArticleFood chemistry: X2024
Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Modulation of nutritional and aroma qualities of rapeseed oil by microwave and dehulling treatments: Based on insights from metabolomics, volatile compound analysis, and molecular docking studies.Food chemistry: X · 2026Article
- The conversion of glucosamine to deoxyfructosazine and its impact on bread quality.Food chemistry: X · 2025Article
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Authors and funding
8 authors.
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Abstract
The strong fragrant rapeseed oils (SFROs) attract an increasing consumers' preference due to their strong flavor and attractive appearance. With the accumulated knowledge of flavor formation pathways during producing SFROs, the present study proposed a novel method to enhance SFRO's flavor by directly adding the reducing sugars (glucose and xylose) and commercial peptides during roasting process. Results indicated that supplementation of 3 % rapeseed peptide, 1 % glucose and 0.5 % of xylose gave an attractive color of SFRO with highest red value of 6.5, highest sensory score, enhanced nutty and roasted fragrance and distinguishing sweet flavor. The contents of typical volatile compounds such as pyrazines and furans in R-SFRO also showed the highest levels, proving that addition of the commercial peptide and reducing sugars as the Maillard reaction substrates could significantly enhance the flavor. Additionally, the proposed method showed potency for the large-scale application due to the simple steps, and low-cost input.
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