Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach-Reference-Cited by-同舟云学术

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

Published:2016-10-19 Issue:43 Volume:64 Page:8168-8178
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Matheis Katrin¹,Granvogl Michael¹

Affiliation:

1. Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany

Funder

Bundesministerium f?r Wirtschaft und Energie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03527

Reference50 articles.

1. United States Department of Agriculture, Oilseeds: worldmarkets and trade, July 2016, page 8;http://usda.mannlib.cornell.edu/usda/fas/oilseed-trade//2010s/2016/oilseed-trade-07-12-2016.pdf(accessed August 4, 2016) .

2. Pathological Effects of Dietary Rapeseed Oil in Rats

3. United States Department of Agriculture, Oilseeds: worldmarkets and trade, July 2006, page 10;http://usda.mannlib.cornell.edu/usda/fas/oilseed-trade//2000s/2006/oilseed-trade-07-01-2006.pdf(accessed August 4, 2016) .

4. VOLATILE ANALYSIS OF OXIDIZED OILS BY A DIRECT SUPERCRITICAL FLUID EXTRACTION METHOD

5. Headspace Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory Quality

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