期刊论文

Wu, MC

英文

Food Research International

0963-9969

2025

222

117601

10.1016/j.foodres.2025.117601

CRediT authorship contribution statement Ming Chen: Validation, Investigation. Jingyi Wang: Methodology. Wangting Zhou: Methodology. Zhenzhou Zhu: Supervision, Methodology. Jingren He: acquisition, Conceptualization. Rui Zhang: Methodology. Muci Wu: Writing – review & editing, Writing – original draft, Supervision, acquisition.

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Pressing temperature strongly influences the nutritional and flavor properties of selenium-enriched rapeseed oils (SROs). In this study, five SROs were obtained at 50–60 °C (CPO), 70–80 °C (LPO), 90–100 °C (MPO), 110–120 °C (SPO), and 140–150 °C (HPO) to evaluate changes in selenium (Se) speciation, volatile profiles, and sensory attributes. The total Se content decreased significantly with increasing temperature, from 428.10 ± 21.69 μg/kg in CPO to 147.64 ± 3.12 μg/kg in HPO. Organic Se species, primarily selenomethion...