Analysis of vegetable oils for flavor quality by direct gas chromatography View Full Text


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Article Info

DATE

1977-10

AUTHORS

H. P. Dupuy, E. T. Rayner, J. I. Wadsworth, M. G. Legendre

ABSTRACT

and SummaryRecently, a direct gas Chromatographic method for examining volatiles in vegetable oils was reported [Dupuy et al., JAOCS 50:340 (1973); and Dupuy et al., Ibid. 53:628 (1976)]. The procedure stimulated the development of instrumental techniques for determining odor and flavor characteristics of vegetable oils. This symposium paper describes modifications of the original direct gas Chromatographie procedure that substantially enhance its sensitivity and applicability. Profiles of volatiles for several experimental oils obtained by the modified system are presented, together with mass spectral data characterizing significant flavor-related peaks. Regression analysis of the instrumental data, with oil flavor scores, indicates that reliable flavor characteristics of high- and low-quality vegetable oils may be obtained rapidly and efficiently by instrumentation. More... »

PAGES

445-449

References to SciGraph publications

  • 1976-10. Correlations of flavor score with volatiles of vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-10. Tandem gas chromatography-mass spectrometry analysis of volatiles from soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-09. Direct gas chromatographic examination of volatiles in salad oils and shortenings in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-12. A new technique for the isolation of flavor components from fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1976-10. Improvement of the direct GC analysis of vegetable oils’ volatile profile by a poly MPE-tenax GC column in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02671032

    DOI

    http://dx.doi.org/10.1007/bf02671032

    DIMENSIONS

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