Rapeseed Oil

#### Rapeseed Oil. **Rapeseed **from the cultivated plant **Brassica Napus **are used in the industrial, large-scale production of fatty (fixed) vegetable oils, similar to mustard seed oil (expressed), linseed oil, etc. The press-cakes are used as cattle feed, but since many of the above mentioned types of seed contain essential oils which can be harmful to the cattle, the oil is usually removed by steam distillation of the press-cake. In the case of **Rapeseed **it is necessary to introduce an enzyme in order to decompose the "precursor" of the essential oil (a glycosidic substance). The enzyme is obtained from white mustard seed (see monograph on **Mustard Oil). **After steam distillation and extraction of the distillation waters with petroleum ether, an essential oil is obtained: volatile **Rapeseed Oil.** The oil is almost colorless, mobile and of very pungent, lachrymatory odor and effect upon the mucous membranes. The odor is somewhat reminiscent of horseradish (see monograph). **Rapeseed Oil **(volatile) is considered toxic, but the lethal dose has not been published in connection with this statement. It is conceivable however, that the oil is sufficiently harmful as to justify its deletion without hesitation from the list of flavor materials. From a flavor point of view, the oil would not present any outstanding or very useful effects anyway. It should be kept in mind that the term **Rapeseed Oil **may cover two entirely different products: the fatty (fixed), edible oil, and the poisonous, volatile (essential) oil.