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-Reference-Cited by-同舟云学术

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

Published:2016-10-05 Issue:4 Volume:119 Page:1600259
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Bonte Anja¹,Brühl Ludger¹,Vosmann Klaus¹,Matthäus Bertrand¹

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

Cited by 23 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. Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax (Camelina sativa) Cold-Pressed Oil;Journal of Agricultural and Food Chemistry;2024-08-12

2. Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR);Journal of Food Composition and Analysis;2024-07

3. Identification of Key Off-Flavor Compounds During Storage of Fried Pepper (Zanthoxylum Bungeanum Maxim.) Oils by Sensory-Directed Flavor Analysis and Partial Least Squares Regression (Plsr);2024

4. Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil;Journal of the Science of Food and Agriculture;2023-12-06

5. Metabolic Changes during Sprouting of Rapeseed and Their Consequences for the Volatilome of Cold‐Pressed Oil;European Journal of Lipid Science and Technology;2023-03-30