Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil-Reference-Cited by-同舟云学术

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Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil

Published:2015-04-18 Issue:11-12 Volume:78 Page:805-817
ISSN:0009-5893
Container-title:Chromatographia
language:en
Short-container-title:Chromatographia

Author:

Sghaier Lilia,Cordella Christophe B. Y.,Rutledge Douglas N.,Watiez Mickaël,Breton Sylvie,Kopczuk Ameline,Sassiat Patrick,Thiebaut Didier,Vial Jérôme

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s10337-015-2897-8.pdf

Reference41 articles.

1. Choe E, Min DB (2006) Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci F 5(4):169–186

2. Jeleń H, Mildner-Szkudlarz S, Jasińska I, Wąsowicz E (2007) A headspace–SPME–MS method for monitoring rapeseed oil autoxidation. J Am Oil Chem Soc 84(6):509–517

3. Richards A, Wijesundera C, Salisbury P (2005) Evaluation of oxidative stability of canola oils by headspace analysis. J Am Oil Chem Soc 82(12):869–874

4. Kochhar SP (1996) Oxidative pathways to the formation of off-flavours. In: Saxby MJ (ed) Food taints and off-flavours. Springer, US, pp 168–225

5. Belitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th edn. Springer, Berlin

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