English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A systematic quantitation of selected odorants using stable isotope dilution analysis (SIDA) was performed in six native cold-pressed rapeseed oils with desired retention of bioactives and desired sensorial attributes (“positive controls”, PCs), in nine native cold-pressed rapeseed oils eliciting a fusty/musty off-flavor (OFs), and in two rapeseed samples, from which two of the nine fusty/musty OFs were pressed. These data were used as basis to find marker compounds for the fusty/musty off-flavor by means of multivariate methods. Obtained data clustered pairwise in a heatmap clearly showed that all PCs and OFs were very similar to each other in their own group concerning the selected compounds, but different to each other. Additionally, data were statistically evaluated using principal component analysis (PCA). Based on selected compounds, a high accordance of PCs, in parallel to a clear discrimination to the group of fusty/musty OFs and to the two rapeseed samples, was achieved. In a biplot, compounds with the highest differences between the two oil groups were identified as 4-methylphenol, 3-methylbutanoic acid, 2-phenylethanol, 2-ethyl-3,6-dimethylpyrazine, and 2-methylbutanoic acid. Thus, these compounds can be seen as marker compounds for the fusty/musty OFs and the seeds and can, therefore, serve for quality control of the raw material within a quick routine method.

journal of food bioactives

Differentiation between Aroma-Related Bioactives in Native Cold-Pressed Rapeseed Oils with Desired Sensory Attributes and with a Fusty/Musty Off-Flavor Using Multivariate Methods