Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography.

Majchrzak, Tomasz; Marc, Mariusz; Wasik, Andrzej

Majchrzak, Tomasz; Marc, Mariusz; Wasik, Andrzej.

Affiliation

Majchrzak T; Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland. Electronic address: tomasz.majchrzak@pg.edu.pl.
Marc M; Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
Wasik A; Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.

Food Res Int ; 160: 111716, 2022 10.

Article in En | MEDLINE | ID: mdl-36076411

Subject(s)

Volatile Organic Compounds; Gas Chromatography-Mass Spectrometry/methods; Mass Spectrometry/methods; Protons; Rapeseed Oil; Volatile Organic Compounds/analysis

Key words

Food; Frying; Gas chromatography; Molecular networks; PTR-MS; Real-time analysis; SPME; VOCs

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Full text: 1 Database: MEDLINE Main subject: Volatile Organic Compounds Language: En Journal: Food Res Int Year: 2022 Type: Article

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Full text: 1 Database: MEDLINE Main subject: Volatile Organic Compounds Language: En Journal: Food Res Int Year: 2022 Type: Article