Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis-Reference-Cited by-同舟云学术

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Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis

Published:2016-04-28 Issue:7 Volume:93 Page:929-942
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Thomsen Birgitte Raagaard,Yesiltas Betül,Sørensen Ann-Dorit Moltke,Hermund Ditte Baun,Glastrup Jens,Jacobsen Charlotte

Funder

Technical University of Denmark

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-016-2837-2.pdf

Reference29 articles.

1. Frankel EN (1980) Lipid oxidation. Pergamon Press, London (England). Pray Lipid Res 19: 1–22

2. Lozano PR, Miracle ER, Krause AJ, Drake M, Cadwallander KR (2007) Effect of cold storage and packaging material on the major aroma components of sweet cream butter. J Agric Food Chem 55:7840–7846

3. Refsgaard HHF, Brockhoff PB, Jensen B (1998) Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage. J Agric Food Chem 46:3473–3479

4. Melton SL, Jafar S, Sykes D, Trigiano MK (1994) Review of stability measurement for frying oils and fried food flavor. JAOCS 71:1301–1308

5. Xu X, Tran VH, Palmer M, White K, Salisbury P (1999) Chemical and physical analyses and sensory evaluation of six deep-frying oils. JAOCS 76:1091–1099

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