Tomasz Majchrzak, Martyna Lubinska, Anna Różańska, Tomasz Dymerski, Jacek Gębicki, Jacek Namieśnik
{"title":"Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics.","authors":"Tomasz Majchrzak, Martyna Lubinska, Anna Różańska, Tomasz Dymerski, Jacek Gębicki, Jacek Namieśnik","doi":"10.1007/s00706-017-1968-y","DOIUrl":null,"url":null,"abstract":"<p><strong>Abstract: </strong>Oil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame ionization detector and chemometrics is employed. Principal component analysis was used for data processing. The results obtained with this method were compared with the results of the Rancimat test and sensory evaluation. It is demonstrated that the addition of olive oil improves the stability of rapeseed oil, and also changes its flavour and aroma profile. In addition, it was found that ultra-fast GC coupled with chemometrics is an effective tool for the assessment of the quality of edible oils. The proposed method does not require sample preparation, and the total time of analysis is less than 2 min.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":18766,"journal":{"name":"Monatshefte Fur Chemie","volume":"148 9","pages":"1625-1630"},"PeriodicalIF":1.7000,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s00706-017-1968-y","citationCount":"20","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Monatshefte Fur Chemie","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1007/s00706-017-1968-y","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2017/7/1 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 20
Abstract
Abstract: Oil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame ionization detector and chemometrics is employed. Principal component analysis was used for data processing. The results obtained with this method were compared with the results of the Rancimat test and sensory evaluation. It is demonstrated that the addition of olive oil improves the stability of rapeseed oil, and also changes its flavour and aroma profile. In addition, it was found that ultra-fast GC coupled with chemometrics is an effective tool for the assessment of the quality of edible oils. The proposed method does not require sample preparation, and the total time of analysis is less than 2 min.
期刊介绍：
"Monatshefte für Chemie/Chemical Monthly" was originally conceived as an Austrian journal of chemistry. It has evolved into an international journal covering all branches of chemistry. Featuring the most recent advances in research in analytical chemistry, biochemistry, inorganic, medicinal, organic, physical, structural, and theoretical chemistry, Chemical Monthly publishes refereed original papers and a section entitled "Short Communications". Reviews, symposia in print, and issues devoted to special fields will also be considered.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
