Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.

As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80% of the total volatiles. However, up to now, little attention has been paid to the volatile flavor products of the nonenzymatic thermal degradation of glucosinolates. One of the most important factors that determine the flavor of hot-pressed rapeseed oil is the roasting process, where the thermal degradation of glucosinolates mainly occurs. The thermal degradation behavior and volatile products of progoitrin (the main glucosinolate of rapeseed) in different matrices (phosphate buffer at a pH value of 5.0, 7.0, or 9.0, sea sand, and rapeseed powder) at different temperatures (150-200 °C) and times (0-60 min) were studied using HPLC and GC-TOF-MS. Thereby, the degradation rate of progoitrin decreased in the following order: pH 9.0 > sea sand > rapeseed powder > pH 7.0 > pH 5.0. Further, a higher degradation was observed with increasing temperature and time. Under the applied conditions in this study, 2,4-pentadienenitrile was the major nitrile and thiophenes were the major sulfur-containing volatile compounds formed. Possible formation pathways of main sulfur-containing and nitrogen-containing volatiles were proposed.