Chili oils were prepared from seven rapeseed oils with different levels of concomitants, and flavor differences of the chili oils were comprehensively compared by determining volatile compositions and sensory characteristics.Physicochemical indexes of different rapeseed oils, such as chemical characteristics (acid value, iodine value, peroxide value and total antioxidant property), fatty acid compositions, lipid concomitants and volatile compositions, were determined.Correlation between the physicochemical indexes of rapeseed oils and the increment of aroma-active compounds of chili oils was analyzed.Results showed that with increasing levels of concomitants in rapeseed oils, the number of volatile components in chili oils first decreased and then increased, and the volatile component content increased significantly in No.4 chili oil.According to the correlation with the increment of volatile components of chili oil, the indexes related to the chemical characteristic value, fatty acid composition and lipid concomitant level of rapeseed oil can be divided into two categories, which affected differently the increment of nitriles, sulfur-containing components, aromatic hydrocarbons, esters, acids or phenols.Heterocyclic substances were positively correlated with oil flavor and negatively correlated with chili flavor and choking sensation, and many aldehydes were positively correlated with overall flavor harmonization.No.5 chili oil had the highest sensory preference score, which was related to its rich volatile components and may also be related to the coordination between oil flavor and chili flavor.
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