Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry.
Talanta
; 129: 629-35, 2014 Nov.
Article
en En
| MEDLINE
| ID: mdl-25127643
ABSTRACT
Edible oil adulteration is the biggest source of food fraud all over the world. Since characteristic aroma is an important quality criterion for edible oils, we analyzed volatile organic compounds (VOCs) in four edible vegetable oils (soybean, peanut, rapeseed, and sunflower seed oils) by headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace-GC×GC-TOFMS) in this study. After qualitative and quantitative analysis of VOCs, we used unsupervised (PCA) and supervised (Random forests) multivariate statistical methods to build a classification model for the four edible oils. The results indicated that the four edible oils had their own characteristic VOCs, which could be used as markers to completely classify these four edible oils into four groups.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aceites de Plantas
/
Compuestos Orgánicos Volátiles
/
Análisis de los Alimentos
/
Cromatografía de Gases y Espectrometría de Masas
Tipo de estudio:
Prognostic_studies
/
Qualitative_research
Idioma:
En
Revista:
Talanta
Año:
2014
Tipo del documento:
Article
País de afiliación:
China