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Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4790-4794

Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry

(4) Zhu, X a,b Wang, K a Zhu, J a,c Koga, M c

a ZHEJIANG UNIVERSITY (China)

b ZHEJIANG A F UNIVERSITY (China)

c PREFECTURAL UNIVERSITY OF KUMAMOTO (Japan)

Author keywords

Aldehydes; Cooking oil fumes; Gas chromatography mass spectrometry; Ultraviolet spectrometry

Indexed keywords

2 HEPTENAL; 2,4 DIALKYLENALDEHYDE; ALDEHYDE; HEPTYL ALDEHYDE; HEXANAL; LARD; N HEXANAL; N-HEXANAL; RAPESEED OIL; SOYBEAN OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; FAT INTAKE; FUME; GAS CHROMATOGRAPHY; HEAT; HEAT TREATMENT; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; OXIDATION; SPECTRAL SENSITIVITY; SPECTROPHOTOMETER; ULTRAVIOLET SPECTROPHOTOMETRY; VOLATILIZATION;

ALDEHYDES; DIETARY FATS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; PLANT OILS; SOYBEAN OIL; SPECTROPHOTOMETRY, ULTRAVIOLET; VOLATILIZATION;

GLYCINE MAX; SINAPIS ARVENSIS;

EID: 0034773953 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf001084y Document Type: Article

Times cited : (86)

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