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Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil

Journal of Separation Science

May 1, 2016

Lilia SghaierJérôme Vial

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Abstract

Due to lipid oxidation, off-flavors, characterized by a fishy odor, are emitted during the heating of rapeseed oil in a fryer and affect the flavor of rapeseed oil even at low concentrations. Thus, there is a need for analytical methods to identify and quantify these products. To study ...read more

Mentioned in this Paper

Gas Chromatography
Oils
Mass Spectrometry
canola oil
n-hexanal
Rapeseed Oil
Nonanal
Assay of Volatiles
Volatile Substances
2-heptenal
1
16
Paper Details
References
  • References16
  • Citations4
12

Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil

Journal of Separation Science

May 1, 2016

Lilia SghaierJérôme Vial

PMID: 26990911

DOI: 10.1002/jssc.201501364

Abstract

Due to lipid oxidation, off-flavors, characterized by a fishy odor, are emitted during the heating of rapeseed oil in a fryer and affect the flavor of rapeseed oil even at low concentrations. Thus, there is a need for analytical methods to identify and quantify these products. To study ...read more

Mentioned in this Paper

Gas Chromatography
Oils
Mass Spectrometry
canola oil
n-hexanal
1
16

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Paper Details
References
  • References16
  • Citations4
12

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