Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC–SCD and UPLC

Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC–SCD and UPLC–MS/MS

Published:2022-01 Issue: Volume:367 Page:130741
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Pei,Yang Yini,Sun Jinyuan,Jia Xiao,Zheng Chang,Zhou Qi,Huang Fenghong

Funder

National Natural Science Foundation of China

The Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS;Bonte;European Journal of Lipid Science and Technology,2017

2. The relative contribution of genes operating in the S-methylmethionine cycle to methionine metabolism in Arabidopsis seeds;Cohen;Plant Cell Reports,2017

3. A new analytical method to measure s-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation;Deed;Journal of Agricultural and Food Chemistry,2019

4. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies;He;Food Chemistry,2021

5. Comprehensive and high-coverage lipidomic analysis of oilseeds based on ultrahigh-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry;Hu;Journal of Agricultural and Food Chemistry,2021

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (−)-epigallocatechin gallate;Food Chemistry;2025-01

2. Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics;Food Chemistry;2024-09

3. Innovations and modifications of current extraction methods and techniques of citrus essential oils: a review;Discover Applied Sciences;2024-08-27

4. Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors;Heliyon;2024-08

5. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes;Critical Reviews in Food Science and Nutrition;2024-04-21