Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry-Reference-Cited by-同舟云学术

Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry

Published:2014-11 Issue: Volume:129 Page:629-635
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Hu Wei,Zhang Liangxiao,Li Peiwu,Wang Xiupin,Zhang Qi,Xu Baocheng,Sun Xiaoman,Ma Fei,Ding Xiaoxia

Funder

National Science & Technology Pillar Plan

National Natural Science Foundation of China

“Quality Inspection” Research in the Public Interest

earmarked fund for China Agriculture research system

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference16 articles.

1. Chromatographic analysis of minor constituents in vegetable oils

2. Compositional and structural studies of the oils from two edible seeds: Tiger nut, Cyperus esculentum, and asiato, Pachira insignis, from Ghana

3. Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis

4. Volatile compounds from Chétoui olive oil and variations induced by growing area

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