Enhancement of Aroma and Nutrition in Cold-Pressed Rapeseed Oil with Rapeseed Meal Extract
To address the issue of low aroma intensity despite superior nutritional content in cold-pressed rapeseed oil,this study focused on enhancing the aroma by utilizing rapeseed meal as a byproduct.The research findings in-dicate that adding high-temperature meal in a 1∶10 ratio effectively improves the aroma of cold-pressed rapeseed oil,bringing it closer in aroma quality to that of rapeseed oil produced through high-temperature pressing.Moreo-ver,post-aroma enhancement treatment,the fatty acid composition of the rapeseed oil was found to be superior to that of oil produced through high-temperature pressing,with one-third higher levels of plant sterols and Vitamin E.Further analysis combining comprehensive two-dimensional gas chromatography with flavoromics confirmed that aro-matic compounds such as heterocyclic compounds contribute to a roasted aroma in enhanced rapeseed oil,glucosi-nolate metabolites introduce sulfur,charred,and cabbage notes,alcohols contribute woodiness and freshness,alde-hydes add lipid aroma,while esters,hydrocarbons,and ketones collectively introduce fruity,floral,cheesy,and mushroom aromas.These research outcomes are poised to drive innovation and development in edible oil processing techniques,fostering the emergence of more competitive and high-quality production practices.
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