Quality of cold-pressed edible rapeseed oil in Germany.
Forty-eight cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation. Between the different oils great differences could be noticed for each parameter. The results evidenced that additionally to the features given in the Guidelines for edible fats and oils of the German Food Codex, especially the sensory evaluation, the oxidation stability (Rancimat), content and the composition of tocopherols, the content of trans-fatty acids and the content of steradienes were crucial parameters to guarantee a high-quality product for the consumer.
Matthäus
Bertrand
B
Federal Center for Cereal, Potato and Lipid Research, Institute for Lipid Research, P.O. Box 1705, D-48006 Münster, Germany. matthaus@uni-muenster.de
Brühl
Ludger
L
D002734:Chlorophyll / Q000032:analysis; D003080:Cold Temperature; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated; D005511:Food Handling / Q000379:methods*; D005858:Germany; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry / Q000592:standards*; D000074262:Rapeseed Oil; D013649:Taste
D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D002734:Chlorophyll