Tests have shown that cold pressed oil from white flowering rape varieties do have a milder taste as compared to cold pressed oil from yellow flowering varieties. For this reason white flowering varieties are used to produce gourmet oils.  The fatty acid composition of oil from white and yellow flowering varieties is the same. Health claims for rapeseed oil (canola oil) approved in the EU:

Maintaining normal level of cholesterol in the blood serum due to

• High amount of unsaturated fats (EU Comm Reg 432/2012 of 16.05.2012)
• High amount of -ω 3 fatty acids (alpha linolenic acid) (432/2012)
• High amounts of plant sterols (384/2010)

Preventing oxidative stress of human cells

• High content of vitamin E (especially alpha-Tocopherol) (432/1012)

Further to this oils as shown in the table with a high content of oleic acid and a 2:1 ratio of linoleic: linolenic acid are considered to be healthy for humans. About oil compostion: see the pdf file.

Stability. The contents of vitamin E (Tocopherols) prevent oxidation of the polyunsaturated fatty acids. Furthermore, traces of carotenoids in the oil prevent undesired oxidation of the alpha linolenic acid in the seed upon heating. Also, small amounts of erucic acid in the oil may inhibit lipoxygenase which is known to enhance the oxidation of unsaturated fatty acids, especially 18:3, linolenic acid.

So, cold pressed unrefined oil is more heat stable compared to refined oil due to higher contents of anti-oxidants. It is also less prone to rancidity.