Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage

How external factors affect virgin rapeseed oil (VRO) flavor was explored from the perspective of key flavor-related compounds (KFCs). Light (sunlight, ultraviolet light, and dark), temperature (ambient 60 °C), packaging materials (glass plastics) were selected. Induction periods (IPs) samples in surface hydrophilicity measured. The results showed that aldehydes increased 3.654 to 10.183 82.762–262.580 10.147–50.076 mg/kg under °C respectively, six VROs. At °C, alkenals only detected at about 60–100 meq/kg, while nitriles, pyrazines, isothiocyanates could not be end. Compared with those polyethylene terephthalate (203.5–452.0 min), polypropylene (207.0–458.5 min) plastic bottles, VROs glass bottles longer IPs (226.0–486.0 representing better oxidation stability as well preservation during storage (p < 0.05). Glass determined enhanced contact angle 44.53° compared (59.80°), (77.10°) promoted combination polar KFCs other compounds, which helpful for increasing tension oil/air interface restricted oxygen diffusion reduce rate, preventing volatilization KFCs.