Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS - Xu, Lirong; Yu, Xiuzhu; Li, Mengjun; Chen, Jia; Wang, Xingguo (International journal of food properties, 2017)
Keywords: Aldehydes; Ambient storage; ambient temperature; Benzaldehyde; Chemical composition; cooking fats and oils; correlation; Correlation analysis; Degradation products; Edible oils; flavor; Flavor compounds; Flavor thresholds; Gas chromatography; gas chromatography-mass spectrometry; Headspace; headspace analysis; Hexanal; High temperature; HS-SPME/GC-MS analysis; Linoleic acid; linseed oil; Mass spectroscopy; monitoring; Odor thresholds; odors; Oils & fats; Oleic acid; Oxidation; oxidative stability; peanut oil; rapeseed oil; Relative odour activity value; Solid phase methods; solid phase microextraction; soybean oil; storage temperature; Supply & demand; Volatile compounds