A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil.

Zhang, Youfeng; Stöppelmann, Felix; Zhu, Lin; Liang, Jiaqi; Rigling, Marina; Wang, Xingguo; Jin, Qingzhe; Zhang, Yanyan

Zhang, Youfeng; Stöppelmann, Felix; Zhu, Lin; Liang, Jiaqi; Rigling, Marina; Wang, Xingguo; Jin, Qingzhe; Zhang, Yanyan.

Afiliação

Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Fo
Stöppelmann F; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: felix.stoeppelmann@uni-hohenheim.de.
Zhu L; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: lin.zhu@uni-hohenheim.de.
Liang J; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de.
Rigling M; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de.
Wang X; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic add
Jin Q; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic add
Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de.

Food Chem ; 426: 136617, 2023 Nov 15.

Article em En | MEDLINE | ID: mdl-37336098

Assuntos

Odorantes; Compostos Orgânicos Voláteis; Odorantes/análise; Óleo de Brassica napus; Cromatografia Gasosa-Espectrometria de Massas/métodos; Reprodutibilidade dos Testes; Microextração em Fase Sólida/métodos; Solventes; Compostos Orgânicos Voláteis/análise

Palavras-chave

(E,E)-2,4-decadienal (PubChem CID: 5283349); 2,5-dimethylpyrazine (PubChem CID: 31252); 2-ethyl-6-methyl-pyrazine (PubChem CID: 26332); 3-butenenitrile (PubChem CID: 8009); 3-ethyl-2,5-dimethylpyrazine (PubChem CID: 25916); 4-isothiocyanato-1-butene (PubChem CID: 76922); Acetic acid (PubChem CID: 176); DTD; HSSE; Odorants; Rapeseed oil; SAFE; SPME; SPME-Arrow; benzaldehyde (PubChem CID: 240); dimethyl trisulfide (PubChem CID: 19310); hexanal (PubChem CID: 6184)

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Odorantes Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Odorantes Idioma: En Ano de publicação: 2023 Tipo de documento: Article