學生姓名:
吳曜廷
學期:
108下
摘 要:
Two varieties of rapeseed (one containing of 8.1% erucic acid, and the other containing 0.2% of erucic acid) were used to produce oil. The rapeseeds were roasted at different temperature/time combinations (at 120 ~ 180 °C, and for 10 ~ 25 min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavor and contributed to a substantial increase in the amount of nutrients – tocopherols, phytosterols, and total phenols which were respectively 62.73 ~ 81.46 mg/100 g, 6.21 ~ 7.08 mg/g, and 33.87 ~ 146.65 μg/g. The changes in volatile compounds related to roasting conditions were monitored using gas chromatography-ion mobility spectrometry (GC-IMS) and headspace-solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Based on principal component analysis of the data, several compounds were identified that were associated with roasting at the highest temperature regardless of the rapeseed variety: these were furfural, 2- thiophenecarboxaldehyde, 1-acetyl-1,4-dihydropyridine and were described caramel, nutty, almond, peanut, roasted bread, cocoa flavor. Furthermore, the results of sensory evaluation showed that little preferences for roasted at higher temperatures and non-roasted rapeseed oils according to ten subjects. As explained above, moderate processing had a positive effect on oil flavor and nutrients, thus enhancing the added value of edible oil.
1082專題討論-摘要-吳曜廷.pdf