Recently, the team of Professor Yu Xiuzhu at the College of Food Science and Engineeringof Northwest Agriculture & Forestry University has made new progress in the field of research on the aroma production mechanism of coriander seed oil, and published a paper entitled "Relationship of Glucosinolates Thermal Degradation and Roasted Rapeseed Oil volatile oder" in the "Journal of Agricultural and Food Chemistry". Mao Xiaohui, a postgraduate of the College of Food Science and Engineering, is the first author of the thesis.Professor Yu Xiuzhu is the corresponding author, and Northwest Agriculture & Forestry University is the first completion unit.
This paper focuses on the analysis of the correlation between the degradation of 13 glucosinolate components and the flavor of rich coriander oil during the processing of rapeseeds in Hanzhong City, Shaanxi Province, Dali County, Weinan City, and Sichuan, Qinghai, and Gansu Provinces. This study provides new evidence for exploring the effect of thermal degradation of glucosinolate on the flavor of concentrated coriander oil and the way of thermal degradation.
