Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose-Reference-Cited by-同舟云学术

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Published:2020-01-16 Issue:3 Volume:122 Page:1900332
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Zhang Youfeng¹,Wu Gangcheng¹,Chang Chang¹,Lv Yating¹,Lai Wanxian¹,Zhang Hui¹,Wang Xingguo¹,Jin Qingzhe¹

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology, Jiangnan University Wuxi Jiangsu 214122 China

Funder

Ministry of Science and Technology of the People's Republic of China

Ministry of Education of the People's Republic of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900332

Reference21 articles.

1. Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil

2. Quality of Wood-Pressed Rapeseed Oil

3. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

4. Varietal and processing effects on the volatile profile of rapeseed oils

5. Bailey's Industrial Oil and Fat Products

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