This study aimed to investigate the flavor variations, fatty acids (FA), and glucosinolates (GLSs) of virgin rapeseed oil (VRO) during roasting. VRO was evaluated and classified based on odor activity value and principal component analysis (PCA). Results showed that the total FA contents increased by 0.83%–1.56%, and the GLS contents decreased by 21.12%–29.85%. The total volatile compounds increased significantly during roasting, and their contents varied from 3.05 to 9.58 mg/kg to 301.21–831.15 mg/kg. The content of thiocyanate varied from 0.05 to 0.15 mg/kg to 6.52–26.87 mg/kg; the growth rate of aldehyde was greater than 64.05%; and the pyrazine content was 110 times higher than the initial content. The PCA results were also consistent with the results of sensory analysis in classification. The grass-like descriptor was mainly related to isothiocyanates, isoamyl cyanide, and dimethyl sulfide. The oxidized oil-like descriptor was mainly related to the FA content. The linolenic acid content increased by 5.58%–24.81%. The roasted and burnt descriptors were mainly related to 2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, (E)-2-decenal, nonanal, and 2,3-butanedione. Rapeseed variety and roasting conditions influenced flavor formation and final flavor quality.

这项研究旨在调查初榨菜籽油（VRO）的风味变化，脂肪酸（FA）和芥子油苷（GLSs）。根据气味活性值和主成分分析（PCA）对VRO进行评估和分类。结果表明，总脂肪酸含量增加了0.83％–1.56％，GLS含量减少了21.12％–29.85％。在烘烤过程中，总挥发性化合物显着增加，其含量从3.05到9.58 mg / kg到301.21–831.15 mg / kg不等。硫氰酸盐的含量从0.05到0.15 mg / kg到6.52-26.87 mg / kg不等。醛的增长率大于64.05％；吡嗪含量是初始含量的110倍。PCA结果也与分类中的感官分析结果一致。草状描述符主要与异硫氰酸酯，异戊氰化物和二甲基硫有关。氧化的油状描述符主要与FA含量有关。亚麻酸含量增加了5.58％–24.81％。烘烤和燃烧的描述符主要与2,5-二甲基-吡嗪，3-乙基-2,5-二甲基-吡嗪，（E）-2-癸烯，壬醛和2,3-丁二酮有关。油菜的品种和烘烤条件影响了风味的形成和最终风味的质量。