This study aims to investigate the effect of three rapeseed varieties with different erucic acid (EA) and glucosinolates (GLSs) content, and different degumming methods on the volatile flavor profiles of fragrant rapeseed oil (FRO). A total of 171 volatile compounds were identified by headspace solid-phase microextraction combine with gas chromatography-mass spectrometry (HS-SPME/GC–MS), and 87 compounds were identified as key odorants owing to their relative odor activity values (ROAV) ≥ 1. Methyl furfuryl disulfide was identified in rapeseed oil for the first time, with highest ROAVs (up to 26805.46). The volatile flavor profile of rapeseed oil was affected by GLSs content to a certain extent rather than EA content. Rapeseed varieties with low-EA and high-GLSs are suitable to produce FRO. Silicon dioxide adsorbing was an effective alternative method to water degumming in FRO. This work provided a new idea for selection of raw materials and degumming methods in FRO production.

本研究旨在研究三种不同芥酸 (EA) 和芥子油苷 (GLSs) 含量以及不同脱胶方法的油菜籽品种对香菜籽油 (FRO) 挥发性风味特征的影响。顶空固相微萃取-气相色谱-质谱联用（HS-SPME/GC-MS）共鉴定出171种挥发性化合物，其中87种化合物由于相对气味活度值（ROAV）≥ 1. 首次在菜籽油中鉴定出甲基糠基二硫化物，ROAVs最高（高达26805.46）。菜籽油的挥发性风味特征在一定程度上受 GLSs 含量的影响，而不是 EA 含量。低 EA 和高 GLS 的油菜品种适合生产 FRO。二氧化硅吸附是 FRO 中水脱胶的有效替代方法。该工作为FRO生产中原料的选择和脱胶方法提供了新的思路。