Study Of Preparation Of Fragrant Rapeseed Oil

The traditional production process of flavor rapeseed oil is complex,its aroma is affected by oilseeds varieties,water content,steaming temperature,time and there will be quality instability.Fragrant rapeseed oil prepared by the Maillard reaction not only is an insurance to the aroma and taste,but also reduce the production of harmful substances and impurities,which is more convenient for cooking and meets the needs of healthy living.In order to obtain a safe rapeseed oil with strong aroma,the preparation process of fragrant rapeseed oil was determined based on Millard reaction.The volatile components of fragrant rapeseed oil were analyzed by using gas chromatography-mass spectrometry with headspace solid phase extraction.The volatile components with aroma contribution were pointed out based on the concept of relative odor activity value.The basic indicators,fatty acid composition and 3,4-benzopyrene content of fragrant rapeseed oil was determined and analyzed.The main research contents are as follows.(1)Using rapeseed cake as raw material,the comprehensive scores obtained from the sensory evaluation of rapeseed flavor,toasty,caramel taste and aroma persistence are used as indicators,and the Maillard reaction is optimized to produce fragrant rapeseed oil.The optimized process is:solid-liquid ratio 1:3,hydrolysis time 3h,the enzyme addition 2.5%(140,000 U/g),the Maillard reaction(heating)time 30 min,liquid-fined oil ratio 1:5,and temperature 105?.(2)It is necessary to focus on the storage stage of rapeseed to prevent the production of AFB1 and PAEs,by detecting the safety substances in the production nodes and products of fragrant rapeseed oil.In order to reduce the production of 3,4-benzopyrene,the fragrant rapeseed oil should be prevented from heating too hot and too long to obtain the best fragrant rapeseed oil under the proper temperature and time.(3)According to the volatile information detected by the GC-MS,combined with the calculation of the threshold value and relative odor activity value,the contribution of 3,5-diethyl-2-methylpyrazine in the traditional flavor rapeseed oil contributed more to the sample,followed by nonanal,2,3-diethyl-5-methylpyrazine,2-heptenal.3-methyl butyraldehyde in fragrant rapeseed oil contributed a lot to the sample,followed by 3-methylthiopropanal and nonanal.The difference in volatile composition between the two is large,reflecting the difference in processing,and the relative content of each volatile substance is not related to its aroma contribution.In summary,many volatile substances exhibit different characteristic aromas.The aroma of rapeseed oil is not only manifested by one or several compounds,but by the synergistic action of various components.