Fragrant rapeseed oils were prepared from 6 different varieties of rapeseed under the same process conditions. The volatile flavor components of six kinds of fragrant rapeseed oil were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS), and the key flavor compounds in rapeseed oil were determined by relative odor activity value(ROAV). Then combined with principal component analysis and sensory evaluation, the overall aroma differences between low erucic acid fragrant rapeseed oil and high erucic acid fragrant rapeseed oil and among different varieties of low erucic acid fragrant rapeseed oil were discussed. Results showed that a total of 41 volatile flavor components were identified in the six kinds of fragrant rapeseed oil, mainly including glucosinolate degradation products, heterocyclic compounds, benzene ring compounds and ketones. The key flavor substances of six kinds of fragrant rapeseed oil were determined by ROAV. The common key flavor substances of number 1-5 oil which are low erucic acid rapeseed oil included 2-methylpyrazine, 2-ethyl-6-meyhylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, furfural, benzenepropanenitrile, and 2-methoxy-4-vinyl phenol. The number sixoilwhichwas high erucic acid rapeseed oil had three key components, including 4-isothiocyanato-1-butene, benzenepropanenitrile, and 2,3,5-trimethylpyrazine. Principle component analysis and sensory evaluation showed that the overall aroma of low erucic acid rapeseed oil was significantly different from traditional high erucic acid rapeseed oil. Traditional fragrant rapeseed oil had sulfur and spicy flavor, and there were also differences among different varieties of low erucic rapeseed oil, but all had roasted nutty flavor.
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