Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying.

The relative contents of these aldehydes increased at the end of frying, and with the extension of frying time, the relative contents of (E)-2-heptenal, (E,E)-2,4-heptadienal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal showed a trend of first increasing and then decreasing, and these enaldehydes and dienaldehydes were related to a pleasant deep-fried flavor.

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The trends of the three oil samples were generally consistent, showing a decreasing trend, and the total phenol content of the three oil samples was close to each other at 24 h, the results are consistent with the trend in Kasprzak et al.

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With the extension of frying time, volatile flavor compounds showed an increasing trend, especially saturated aldehydes and acid compounds such as hexanoic acid, octanoic acid, nonanoic acid, hexanal, and nonanal.

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