Rapeseed oil is the second most abundant produced edible oil in the world with low erucic
acid and low glucosinolate. Thus, the quality of rapeseed oil had attracted global attention …

As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high
nutritional value and characteristic flavor. Flavor is an essential attribute, determining …

Nigella sativa L. is an annual herb of the Ranunculaceae family, with the seeds called black
cumin seed or black seed containing 34–39% oil. Its oil has many uses in traditional …

The sensomics approach was used to clarify the formation of the fusty/musty off-flavor of
native cold-pressed rapeseed oil. A “positive control”(PC) showing the desired sensory …

Conditioning rapeseed can significantly increase the amount of bioactive compounds in the
crude oil, but if the conditioning temperatures are too high, they can cause unwanted side …

Cold pressing is frequently used to produce high-quality vegetable oils, especially from
seeds with high oil content, such as rapeseeds. But, it encounters a challenge from the …

Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong
natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut …

The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the
stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was …

By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from
commercial cold-pressed rapeseed oil prepared from unpeeled seeds, 35 odor-active …

A systematic approach for the characterisation of the most important aroma-active
compounds in a commercial native cold-pressed rapeseed oil on the basis of the Molecular …