Development of nutrition-flavor dual process of rapeseed oil based on resource utilization of rapeseed cake

In order to solve the problems of nutrient loss and flavor defect of the first-grade refined rapeseed oil, this study innovatively proposed an optimal strategy to enhance its nutrition and aroma. The microwaved-, roasted- and infrared-treated rapeseed cakes were mixed with primary rapeseed oil and then ultrasonically heated to obtain MCO, RCO and ICO, which were evaluated in terms of oxidation indexes, lipid concomitants and volatile aroma components. The results found that MCO showed the best comprehensive performances when the heating temperature was 120 °C: squalene, tocopherol and total phenol contents increased by 12–18 %, 20–30 % and 10–15 %, respectively, and key aroma substances (furfural) enhanced nutty notes. Correlation analysis showed that squalene ( r  = 0.82) and polyphenols ( r  = 0.79) had significant negative correlation with key flavor substances by inhibiting oxidation. This study established a process for synergistically enhancing rapeseed oil nutrition and flavor, providing a theoretical basis and technical path for high-value-added product development.