Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. PRACTICAL APPLICATION: Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high-temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.
Keywords: flavor; infrared ray roasting; oxidation stability; virgin rapeseed oil.
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