Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis-Reference-Cited by-同舟云学术

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

Published:2019-12-26 Issue:3 Volume:122 Page:1900205
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Wang Mengzhu¹,Zhang Jie²,Chen Jia¹,Jing Bingyu¹,Zhang Lingyan¹,Yu Xiuzhu¹^ORCID

Affiliation:

1. College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China

2. Shaanxi Weinan Shiyang Changanhua Grain and Oil Co., Ltd. 4 Guangtong South Road, High‐Tech Industrial Development Zone Weinan 714000 Shaanxi P. R. China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900205

Reference25 articles.

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

2. Standard For Named Vegetable Oils Codex Stan 210–1999. Adopted in 1999.http://www.smartjd.org/pdf/180/11294206.pdf

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

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