Micro-organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil.
J Sci Food Agric
; 98(6): 2147-2155, 2018 Apr.
Article
en En
| MEDLINE
| ID: mdl-28960362
ABSTRACT
BACKGROUND:
Micro-organisms populate on rapeseed after harvest during storage depending on the growing conditions. The composition of the bacterial colonization is unknown, although its contribution to the profile of volatile aroma-active compounds determines the sensory quality of virgin cold-pressed rapeseed oil.RESULTS:
From four rapeseed samples, 46 bacterial strains were isolated. By DNA-sequencing, the identification of four bacteria species and 17 bacteria genera was possible. In total, 22 strains were selected, based on their typical off-flavors resembling those of virgin sensory bad cold-pressed rapeseed oils. The cultivation of these strains on rapeseed meal agar and examination of volatile compounds by solid phase microextraction-gas chromatography-mass spectrometry allowed the identification of 29 different compounds, mainly degradation products of fatty acids such as alkanes, alkenes, aldehydes, ketones and alcohols and, in addition, sulfur-containing compounds, including one terpene and three pyrazines. From these compounds, 19 are described as aroma-active in the literature.CONCLUSION:
Micro-organisms populating on rapeseed during storage may strongly influence the sensory quality of virgin rapeseed oil as a result of the development of volatile aroma-active metabolic products. It can be assumed that occurrence of off-flavor of virgin rapeseed oils on the market are the result of metabolic degradation products produced by micro-organisms populating on rapeseed during storage. © 2017 Society of Chemical Industry.Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Bacterias
/
Brassica rapa
/
Compuestos Orgánicos Volátiles
/
Aceite de Brassica napus
Límite:
Humans
Idioma:
En
Año:
2018
Tipo del documento:
Article