After palm oil (72.8 million tons) and soybean oil (57.6 million tons), steam-treated and refined rapeseed oils were one of the most consumed edible oils worldwide (28.5 million tons) in the (source: United States Department of Agriculture, O. w. m. a. t., August 2018; page 11; https://apps.fas.usda.gov/psdonline/circulars/ oilseeds.pdf). Besides native rapeseed oils, which are appreciated for their unique nutty and cabbage-like aroma, steam-treated and refined rapeseed oils, with low odor intensities, are very popular due to their physiological properties, e.g., as source of omega-3 fatty acids. However, native cold-pressed rapeseed oils are also prone to elicit a fusty/musty off-flavor and steam-treated canola oils can end up with a fishy off-flavor. Thus, the lecture will highlight desired and undesired food-bioactives in canola oils based on a chemical and molecular level. For flavor analysis, the well-known molecular sensory science concept was applied to several canola oils revealing the respective key odorants for the oils eliciting the desired aroma attributes on the one hand, but also the aroma-active compounds responsible for the off-flavors on the other hand.

Canola oil: Important source of omega-3 fatty acids, but also an oil with flavor challenges

2019 Fall National Meeting

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