Analysis of target volatile compounds related to fishy off‐flavor in heated rapeseed oil: A comparative study of different headspace techniques-Reference-Cited by-同舟云学术

Analysis of target volatile compounds related to fishy off‐flavor in heated rapeseed oil: A comparative study of different headspace techniques

Published:2015-09-23 Issue:6 Volume:118 Page:906-918
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sghaier Lilia¹²³,Vial Jérôme²,Sassiat Patrick²,Thiebaut Didier²,Watiez Mickaël¹,Breton Sylvie¹,Rutledge Douglas N.³,Cordella Christophe B.Y.³⁴

Affiliation:

1. Lesieur, R&D CenterCoudekerque‐BrancheFrance

2. Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) – ESPCI ParisTech, CNRS UMR 8231PSL* Research UniversityParis Cedex 05France

3. AgroParisTech UMR1145 Ingénierie Procédés AlimentsParisFrance

4. INRA UMR1145 Ingénierie Procédés AlimentsParisFrance

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500088

Reference52 articles.

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2. Major depression, cardiovascular risk factors and the Omega-3 index

3. Comparative effects of an acute dose of fish oil on omega-3 fatty acid levels in red blood cells versus plasma: Implications for clinical utility

4. Mechanisms and Factors for Edible Oil Oxidation

5. A Headspace–SPME–MS Method for Monitoring Rapeseed Oil Autoxidation

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