Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics

Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography... Monatsh Chem (2017) 148:1625–1630 DOI 10.1007/s00706-017-1968-y OR IGINAL PAPER Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics 1 1 1 • • • Tomasz Majchrzak Martyna Lubinska Anna Ro ´ zan _ ´ ska 1 2 1 • • Tomasz Dymerski Jacek Ge ˛bicki Jacek Namies ´nik Received: 26 January 2017 / Accepted: 19 March 2017 / Published online: 1 July 2017 The Author(s) 2017. This article is an open access publication Abstract Oil blending is often used to enhance the prop- Keywords Lipids  Food control  Gas chromatography erties of vegetable oils. The admixture of a more thermally Oxidations  Vegetable oil stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of veg- Introduction etable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame Edible oil may be subjected to various modifications in ionization detector and chemometrics is employed. Prin- order to obtain desirable modifications, such as viscosity, cipal component analysis was used for data processing. The flavour, colour, or thermal stability. Such modifications results obtained with this method were compared with http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Monatshefte für Chemie - Chemical Monthly Springer Journals

Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics

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Publisher
Springer Vienna
Copyright
Copyright © 2017 by The Author(s)
Subject
Chemistry; Chemistry/Food Science, general; Organic Chemistry; Inorganic Chemistry; Analytical Chemistry; Physical Chemistry; Theoretical and Computational Chemistry
ISSN
0026-9247
eISSN
1434-4475
D.O.I.
10.1007/s00706-017-1968-y
Publisher site
See Article on Publisher Site

Abstract

Monatsh Chem (2017) 148:1625–1630 DOI 10.1007/s00706-017-1968-y OR IGINAL PAPER Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics 1 1 1 • • • Tomasz Majchrzak Martyna Lubinska Anna Ro ´ zan _ ´ ska 1 2 1 • • Tomasz Dymerski Jacek Ge ˛bicki Jacek Namies ´nik Received: 26 January 2017 / Accepted: 19 March 2017 / Published online: 1 July 2017 The Author(s) 2017. This article is an open access publication Abstract Oil blending is often used to enhance the prop- Keywords Lipids  Food control  Gas chromatography erties of vegetable oils. The admixture of a more thermally Oxidations  Vegetable oil stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of veg- Introduction etable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame Edible oil may be subjected to various modifications in ionization detector and chemometrics is employed. Prin- order to obtain desirable modifications, such as viscosity, cipal component analysis was used for data processing. The flavour, colour, or thermal stability. Such modifications results obtained with this method were compared with

Journal

Monatshefte für Chemie - Chemical MonthlySpringer Journals

Published: Jul 1, 2017

References

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