Analysis of volatile organic compounds in Irish rapeseed oils

In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Compounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may influence an oil's sensory profile. [Display omitted] •Volatile Organic Compound analysis found acids, alcohols, aldehydes, ketones, benzenes, esters, ethers, sulphur compounds, and terpenes were most abundant.•The main observation from sensory evaluation was that ‘nutty’ & ‘straw-like’flavour mostly influenced acceptability.•An oil with a nutty flavour, low or moderate odour and lighter colour was determined to be more acceptable.•Significant correlation was demonstrated between the sensory analysis and the VOC profile.•Variations were determined between the VOC and sensory evaluation of the Irish rapeseed oils based between producers and within batches.