메뉴 건너뛰기




Volumn 83, Issue 4, 2003, Pages 515-522

Application of headspace - Solid phase microextraction and multivariate analysis for plant oils differentiation

Author keywords

Chemometrics; MVA; PCA; Plant oils; Rancidity; SPME

Indexed keywords

ARACHIS OIL; OLIVE OIL; RAPESEED OIL; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL; VOLATILE AGENT;

EID: 0141849052     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00147-X     Document Type: Article
Times cited : (84)

References (27)
  • 1
    • 0029993850 scopus 로고    scopus 로고
    • Sensory evaluation of virgin olive oils by artificial neural network processing of dynamic headspace gas chromatographic data
    • Angerosa F., Di Giacinto L., Vito R., Cumitini S. Sensory evaluation of virgin olive oils by artificial neural network processing of dynamic headspace gas chromatographic data. Journal of the Science of Food and Agriculture. 72:1996;323-328.
    • (1996) Journal of the Science of Food and Agriculture , vol.72 , pp. 323-328
    • Angerosa, F.1    Di Giacinto, L.2    Vito, R.3    Cumitini, S.4
  • 2
    • 0033991638 scopus 로고    scopus 로고
    • Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds
    • Angerosa F., Mostallino R., Basti C., Vito R. Virgin olive oil odour notes. their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds Food Chemistry. 68:2000;283-287.
    • (2000) Food Chemistry , vol.68 , pp. 283-287
    • Angerosa, F.1    Mostallino, R.2    Basti, C.3    Vito, R.4
  • 3
    • 0001447757 scopus 로고
    • Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaks
    • Aparicio R., Morales M.T. Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaks. Food Quality and Preference. 5:1994;109-114.
    • (1994) Food Quality and Preference , vol.5 , pp. 109-114
    • Aparicio, R.1    Morales, M.T.2
  • 5
    • 4243944174 scopus 로고
    • Interlaboratory reproducibility of sensory profiling of margarines
    • M. Rothe, & H.P. Kruse. Potsdam-Rehbrucke: Deutches Institut für Ehrnarungsforschung
    • Barylłko-Piekielna N., Zawirska-Wojtasiak R., Kornelson C., Rothe M. Interlaboratory reproducibility of sensory profiling of margarines. Rothe M., Kruse H.P. Aroma production and application. 1992;Deutches Institut für Ehrnarungsforschung, Potsdam-Rehbrucke.
    • (1992) Aroma production and application
    • Barylłko-Piekielna, N.1    Zawirska-Wojtasiak, R.2    Kornelson, C.3    Rothe, M.4
  • 6
    • 0032278656 scopus 로고    scopus 로고
    • Monitoring lipid oxidation and antioxidant effects of phospholipids by headspace gas chromatographic analyses of rancimat trapped volatiles
    • Boyd L.C., Nwosu V.C., Young C.L., MacMillian L. Monitoring lipid oxidation and antioxidant effects of phospholipids by headspace gas chromatographic analyses of rancimat trapped volatiles. Journal of Food Lipids. 5:1998;269-282.
    • (1998) Journal of Food Lipids , vol.5 , pp. 269-282
    • Boyd, L.C.1    Nwosu, V.C.2    Young, C.L.3    MacMillian, L.4
  • 10
    • 0027634341 scopus 로고
    • In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
    • Frankel E.N. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends in Food Science and Technology. 4:1993;220-224.
    • (1993) Trends in Food Science and Technology , vol.4 , pp. 220-224
    • Frankel, E.N.1
  • 11
    • 0001677567 scopus 로고
    • Lipid degradation products and flavours
    • I.D. Morton, & A.J. Macleod. Amsterdam: Elsevier Scientific Publishing Company
    • Grosch W. Lipid degradation products and flavours. Morton I.D., Macleod A.J. Food flavours. Part A. Introduction. 1982;Elsevier Scientific Publishing Company, Amsterdam.
    • (1982) Food flavours. Part A. Introduction
    • Grosch, W.1
  • 12
    • 0000647975 scopus 로고
    • Deterioration of soy-bean oil: Quantification of primary flavour compounds using a stable isotope dilution assay
    • Guth H., Grosch W. Deterioration of soy-bean oil. quantification of primary flavour compounds using a stable isotope dilution assay Lebensmittel - Wissenschaft und Technologie. 23:1990;513-522.
    • (1990) Lebensmittel - Wissenschaft und Technologie , vol.23 , pp. 513-522
    • Guth, H.1    Grosch, W.2
  • 13
    • 0033793351 scopus 로고    scopus 로고
    • Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage
    • Hartvigsen K., Lund P., Hansen L.F., Hølmer G. Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. Journal of Agricultural and Food Chemistry. 48:2000;4858-4867.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 4858-4867
    • Hartvigsen, K.1    Lund, P.2    Hansen, L.F.3    Hølmer, G.4
  • 14
    • 0033017892 scopus 로고    scopus 로고
    • Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils
    • Héberger K., Keszler Á., Gude M. Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils. Lipids. 34:1999;83-92.
    • (1999) Lipids , vol.34 , pp. 83-92
    • Héberger, K.1    Keszler, Á.2    Gude, M.3
  • 15
    • 0033947990 scopus 로고    scopus 로고
    • Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different quality
    • Jeleń H.H., Obuchowska M., Zawirska-Wojtasiak R., Wa̧sowicz E. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different quality. Journal of Agricultural and Food Chemistry. 48:2000;2360-2367.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 2360-2367
    • Jeleń, H.H.1    Obuchowska, M.2    Zawirska-Wojtasiak, R.3    Wa̧sowicz, E.4
  • 16
    • 0032966915 scopus 로고    scopus 로고
    • SPME-MS-MVA as an electronic nose for the study of off-flavors in milk
    • Marsili R.T. SPME-MS-MVA as an electronic nose for the study of off-flavors in milk. Journal of Agricultural and Food Chemistry. 47:1999;648-654.
    • (1999) Journal of Agricultural and Food Chemistry , vol.47 , pp. 648-654
    • Marsili, R.T.1
  • 17
    • 0033863291 scopus 로고    scopus 로고
    • Shelf-life prediction of processed milk by solid-phase microextraction, mass spectrometry, and multivariate analysis
    • Marsili R.T. Shelf-life prediction of processed milk by solid-phase microextraction, mass spectrometry, and multivariate analysis. Journal of Agricultural and Food Chemistry. 48:2000;3470-3475.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 3470-3475
    • Marsili, R.T.1
  • 18
    • 0033077604 scopus 로고    scopus 로고
    • Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing
    • Medina I., Satué-Gracia M.T., Frankel E.N. Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing. Journal of the American Oil Chemists' Society. 76:1999;231-236.
    • (1999) Journal of the American Oil Chemists' Society , vol.76 , pp. 231-236
    • Medina, I.1    Satué-Gracia, M.T.2    Frankel, E.N.3
  • 19
    • 0028321932 scopus 로고
    • Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil
    • Morales M.T., Aparicio R., Rios J.J. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. Journal of Chromatography A. 668:1994;455-462.
    • (1994) Journal of Chromatography A , vol.668 , pp. 455-462
    • Morales, M.T.1    Aparicio, R.2    Rios, J.J.3
  • 20
    • 0000390809 scopus 로고    scopus 로고
    • Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors
    • Morales M.T., Rios J.J., Aparicio R. Changes in the volatile composition of virgin olive oil during oxidation. flavors and off-flavors Journal of Agricultural and Food Chemistry. 45:1997;2666-2673.
    • (1997) Journal of Agricultural and Food Chemistry , vol.45 , pp. 2666-2673
    • Morales, M.T.1    Rios, J.J.2    Aparicio, R.3
  • 23
    • 84994218291 scopus 로고
    • Volatile analysis of oxidized oils by a direct supercritical fluid extraction methodology
    • Snyder J. Volatile analysis of oxidized oils by a direct supercritical fluid extraction methodology. Journal of Food Lipids. 2:1995;25-33.
    • (1995) Journal of Food Lipids , vol.2 , pp. 25-33
    • Snyder, J.1
  • 25
    • 0011371269 scopus 로고
    • Oxidation progress in vegetable oils during frying: Determination of volatile components by HRGC and HPLC
    • Solinas M., Angerosa F., Camera L. Oxidation progress in vegetable oils during frying. determination of volatile components by HRGC and HPLC Riv. Ital. Sost. Grasse. 65:1988;567-574.
    • (1988) Riv. Ital. Sost. Grasse , vol.65 , pp. 567-574
    • Solinas, M.1    Angerosa, F.2    Camera, L.3
  • 26
    • 0001703067 scopus 로고
    • Behaviour of some components of virgin olive oil flavour in connection with the ripening of olives
    • Solinas M., Marsilio V., Angerosa F. Behaviour of some components of virgin olive oil flavour in connection with the ripening of olives. Riv. Ital. Sost. Grasse. 64:1987;475-480.
    • (1987) Riv. Ital. Sost. Grasse , vol.64 , pp. 475-480
    • Solinas, M.1    Marsilio, V.2    Angerosa, F.3
  • 27
    • 0141464754 scopus 로고    scopus 로고
    • Ujednolicenie slłownictwa sensorycznego, definicje wyrózników smakowitości
    • Stampanoni Ch. R. Ujednolicenie slłownictwa sensorycznego, definicje wyrózników smakowitości. Przemyslł Spożywczy. 4:1998;36-39.
    • (1998) Przemyslł Spożywczy , vol.4 , pp. 36-39
    • Stampanoni Ch., R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.