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Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae (mustards). The term "rapeseed" applies to oilseeds from the species Brassica napus and Brassica rapa, while the term canola refers to specific rapeseed varieties bred to produce oil for use in human and animal foods. Canola is a portmanteau developed by Canadian plant researchers in mid 1970s and grown in Canada. In manufacturing, the edible varieties of canola are required to contain less than 2% erucic acid in Canada, the United States, European Union, and many other countries.
Highlighted compounds are flavor-active · click to view molecular profile
Feijoa, flesh without skin, raw
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Protein Concentration
7
86
Based on 2 papers
Temperature
65°C
30100
Based on 2 papers
What science says
compound effect
“The modified canola oil (IMC 129) with the highest oleic acid level (78%) had the lowest content of total polar compounds and the lowest total volatile compounds at most of the storage times; however, the sensory quality of the potato chip was only fair.”
modified canola oil (IMC 129)→had→the lowest content of total polar compounds and the lowest total volatile compounds
“Butter fat/canola oil blends ranging from 100% butter fat (w/w) to 60:40% butter fat/canola oil were enzymatically interesterified with an sn-1,3 specific lipase from Rhizopus arrhizus in a liquid/solid two-phase system. Interesterification progress was monitored by following the changes in the relative proportions of 50-carbon triacylglycerols (TAGs) to 38-carbon TAGs (50/38 ratio) as a function of reaction duration. Most of the changes in TAGs occurred within the first 24 h of reaction.”
butter fat/canola oil blends→were enzymatically interesterified→with an sn-1,3 specific lipase from Rhizopus arrhizus
