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
Author:
Affiliation:
1. Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Working Group for Lipid ResearchDetmoldGermany
Funder
Allianz Industrie Forschung
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600259
Reference42 articles.
1. Why is it so difficult to produce high‐quality virgin rapeseed oil for human consumption?
2. Deutsche Gesellschaft für Fettwissenschaften e. V. Deutsche Einheitsmethoden zur Untersuchung von Fetten Fettprodukten Tensiden und verwandten Stoffen Wissenschaftliche Verlagsgesellschaft Stuttgart2013.
3. Sensory assessment of virgin rapeseed oils
4. Towards new analyses of aroma and volatiles to understand sensory perception of olive oil
5. Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry
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