Evidence map›Paper›PMID 40686902›Full record

ArticleFood chemistry: X2025

Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China.

Yu Li, Baijun Chu, Shu Wang, Wu Zhong, Jiaojiao Yin, Pan Gao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Yu LiKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Baijun ChuCOFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.
Shu WangWuhan Institute for Food and Cosmetic Control, Wuhan, China.
Wu ZhongKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Jiaojiao YinKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Pan GaoKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study analyzed commercial fragrant rapeseed oils (CFROs) from the Southwestern aera, the Central area, the Eastern area, and the Northwestern area in China. Headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) coupled with quantitative descriptive sensory analysis was used to assess quality indicators covering physicochemical properties, nutrients, safety parameters and volatile compounds. The aim was to provide scientific support for determining the geographic relevance of the quality of FCROs products for regional production optimization, safety improvement and consumer guidance. Results showed that CFROs from the Southwestern area had higher acid values (0.80 mg/g) and tocopherol (525.6-618.5 mg/kg). Fatty acids showed no significant regional differences, but the Southwestern and Eastern areas have higher monounsaturated levels. Sensory evaluation revealed the Southwestern area CFROs scored highest for nutty/roasted flavor (average: 3.9) and spicy flavor (average: 4.2). A total of 97 volatile compounds were identified, the Southwestern area had higher concentrations of 2-ethyl-5-methylpyrazine, which imparted nutty/roasted flavors, and glucosinolate degradation products (1-butene-4-isothiocyanate) that contributed to spicy flavors. Oxidation products (aldehydes, ketones) linked to grassy and oily flavors were also highest in the Southwestern area. Principal component analysis indicated CFROs from the Southwestern area had the best quality. These findings provide valuable insights for CFRO production and consumer choice.

Indexed as

Commercial fragrant rapeseed oilFatty acidsFlavor compoundsNutrientsRegional differences

Identifiers

PMID40686902
PMCPMC12275027

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.