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Volatiles and oil quality
Author(s) -
Jackson H. W.,
Giacherio D. J.
Publication year - 1977
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671035
Subject(s) - soybean oil , chromatography , gas chromatography , flavor , chemistry , mass spectrometry , gas chromatography–mass spectrometry , environmental science , food science
and Summary A simple, rapid, and versatile procedure for collecting and measuring volatiles from edible oils is presented. The technique involves direct sampling, can be used with all gas chromatographs having adequate sensitivity, does not require special valving, and is not limited to a specific sample size. Correlation of volatiles with flavor panel scores was excellent with soybean oils aged at room temperature under normal fluorescent lighting. Identification of the major volatiles from aged soybean oil using this technique was accomplished using gas chromatography‐mass spectrometry (GC‐MS).