Volatile Profiles of Rapeseed Oil Flavored with Basil,Oregano, and Thyme as a Function of Flavoring Conditions |
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Authors: | An Adams Zanda Kruma Roland Verhé Norbert De Kimpe Viesturs Kreicbergs |
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Affiliation: | (1) Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Ghent, Belgium;(2) Faculty of Food Technology, Latvia University of Agriculture, Lielā iela 2, Jelgava, 3001, Latvia |
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Abstract: | The flavoring of oils with herbs gives a specific taste and aroma to the oils and may increase their antimicrobial and antioxidant
activity. The volatile aroma compounds in flavored rapeseed oil were studied as a function of flavoring conditions, by means
of headspace solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Rapeseed
oils were flavored with dried basil, oregano, and thyme at two different concentrations (3 and 6%) and were heated at different
temperatures and for various time intervals, followed by filtration. In the headspace of flavored oils, the main volatiles
of the dried herbs were detected. In general, the share of monoterpenes in the headspace of flavored oil was higher than in
the original dried herbs, while sesquiterpenes and phenolic compounds were detected to a considerably lower extent in the
oil than in the herbs. The concentrations of the volatiles detected in the oil increased with increasing heating time and
temperature. |
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