Solvent-assisted flavor evaporation (SAFE) or simultaneous distillation extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to evaluate and determine the types and contents of volatile components in fragrant peanut oils prepared from high-oleic acid and ordinary peanuts under the same conditions. The quality differences between the two kinds of peanuts and between the two kinds of peanut oils were analyzed in terms of sensory evaluation, fatty acid composition, amino acid composition, basic physicochemical properties, and nutritional composition. In addition, the difference between the volatile contents determined using SAFE and SDE was analyzed. Results indicated that the two kinds of peanuts significantly differed with respect to fatty and amino acid composition. The extraction efficiency of SAFE for volatiles was obviously higher than of SDE. Using SAFE combined with GC-MS, 112 and 127 volatile components were detected from high-oleic acid and ordinary peanut oil, at a total amount of 33945.28 and 46700.22 μg/kg, respectively, and the two kinds of peanut oils had significant differences in the contents of volatile components such as aldehydes, phenols, furans and pyrazines. The contents of all volatile components except pyrroles were significantly higher in high-oleic acid peanut oil than in ordinary peanut oil. Partial least squares discriminant analysis (PLS-DA) combined with odor activity value (OAV) was used to identify 18 characteristic volatile flavor components that contributed to the sensory difference between the two kinds of peanut oils, which were detected in both oil samples and at higher levels in regular peanut oil. Further analysis revealed that furanone had the most significant influence on the flavor of the two kinds of peanut oils, and made an important contribution to the sweetness of peanut oil. Furthermore, eight pyrazines such as 2,5-dimethylpyrazine, 3,5-diethyl-2-methyl-pyrazine, 2,5-diethyl-pyrazine, 2-ethyl-6-methyl-pyrazine, 2,3-diethyl-5-methyl-pyrazine, 2-methyl-pyrazine, 2,3-dimethyl-5-ethyl-pyrazine, and 2-vinyl-5-methyl-pyrazine had important effects on the difference in the characteristic nutty or roasted flavor of peanut oil. Four aldehydes, including trans-2-octenal, n-hexenal, n-octenal and heptanal, contributed to the difference in the fatty flavor of two kinds of peanut oil. Dimethyl trisulfide, 2,3-pentanedione, N-methyl-2-pyrrole formaldehyde, 2-pentylfuran, and n-tridecane were important contributors to the difference in the sweetness and pungency of both kinds of peanut oils. The results of sensory evaluation showed that each sensory attribute of regular peanut oil was significantly stronger than that of high-oleic peanut oil, which is consistent with the results of volatile components. These results can provide support for precise flavor control in the production of fragrant peanut oil.

The volatile components of the seed oils from canola (Brassica napus) and Indian mustard (Brassica juncea) extracted under the same conditions were determined by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS). Based on odor activity value (OAV), partial least squares discriminant analysis (PLS-DA) was used to identify the key volatile flavor components to discriminate the two oils according to their sensory flavor. The results showed that 82 volatile components of 12 kinds and 90 volatile components of 11 kinds were detected in canola and rapeseed oil in a total quantity of 22377.88 and 157512.98 μg/kg, respectively. Meanwhile, the total amounts of thioside degradation products were 3311.07 and 146492.82 μg/kg, and the total amounts of phenolic substances were 12125.47 and 4613.03 μg/kg, respectively. The 13 most important characteristic flavor substances were identified using PLS-DA in combination with OAV, namely 6-methylthiohexanenitrile, 5-(methylthio)-valeronitrile, benzenepropionitrile, 3-butenyl isothiocyanate, benzeneacetonitrile, trans-2-decenal, n-hexanol, linalool, ethylbenzene, phenylethanol, gamma-nonanolactone, 4-vinyl-2,6-dimethoxy-phenol, and 3-methylcrotononitrile. 6-Methylthiohexanenitrile, phenylacetonitrile, linalool, 5-(methylthio)-valeronitrile, benzyl propionitrile, and 3-butenyl isothiocyanate all contributed to the unique pungent flavor of rapeseed oil, and phenyl acetonitrile and linalool were detected only in traditional rapeseed oil; n-hexanol, phenylethanol, and gamma-nonanolactone were more abundant in canola oil and had an important effect on the sweetness ofrapeseed oil. The results of sensory evaluation showed that the sweetness of canola oil was better than traditional rapeseed oil, while the pungency of traditional rapeseed oil was stronger. Erucic acid was not detected in canola oil, while the content of erucic acid in traditional rapeseed oil was 30.25%. The total content of vitamin E and sterols in canola oil was higher than that in traditional rapeseed oil. The results of this study offer support for the selection of raw materials and odor markers for the production of different aroma types of rapeseed oil.

In order to explore the effect of ozone fumigation on the removal of mycotoxins in corn germ, corn germ was adjusted to different moisture contents of 5%, 10%, 15%, 20%, 25% and 30% and fumigated with 150 mg/L ozone for different durations of 20, 30, 40, 50, 60 and 80 min. Then, changes in the mycotoxin content and quality of corn germ and the quality of corn germ oil were examined. The results showed that the highest relative decrease in aflatoxin B₁ (AFB₁) of 72.27% was obtained with 25% moisture content and 80 min fumigation. With 10% moisture content and 50 min fumigation, zearalenone (ZEN) was reduced by 68.88%; with 15% moisture content and 60 min fumigation, deoxynivalenol (DON) was reduced by 82.86%. The removal rates of the three mycotoxins were positively correlated with treatment time up to 60 min. Under the optimized conditions of 15% and 60 min for moisture content of corn germ and fumigation time, respectively, the removal rates of AFB₁, ZEN and DON were 66.61%, 69.44% and 90.96%, respectively. The color of crude corn oil became lighter with increasing moisture content and fumigation time, and the acid value and peroxide value slightly increased overall. The results of this study can provide research ideas for solving the problem of mycotoxin residues in corn oil and corn germ from the source.