{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["16"],"submitter":["Zhang L"],"pubmed_abstract":["This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of <i>p</i>-anisidine, conjugated dienes, and conjugated trienes increased significantly (<i>p</i> "],"journal":["Food chemistry: X"],"pagination":["100491"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9626899"],"repository":["biostudies-literature"],"pubmed_title":["Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds."],"pmcid":["PMC9626899"],"pubmed_authors":["Sagymbek A","Du S","Chen J","Zhang J","Gao Y","Li Q","Zhang L","Yu X"],"additional_accession":[]},"is_claimable":false,"name":"Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds.","description":"This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of <i>p</i>-anisidine, conjugated dienes, and conjugated trienes increased significantly (<i>p</i> ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Dec","modification":"2025-04-27T01:48:45.762Z","creation":"2025-04-06T18:20:13.107Z"},"accession":"S-EPMC9626899","cross_references":{"pubmed":["36339322"],"doi":["10.1016/j.fochx.2022.100491"]}}