Monitoring the oxidation of almond oils by HS-SPME-GC-MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 603-609

  Beltran A ^a   Ramos, M ^a   Grane N ^a   Martin M L ^a   Garrigos M C ^a  

^a UNIVERSITY OF ALICANTE   (Spain)

Author keywords

ATR FTIR; Authenticity; Classification; GC MS; Headspace solid phase microextraction; Oxidised almond oil; Volatile compounds

Indexed keywords

ALMOND OIL; ATR FTIR; AUTHENTICITY; CLASSIFICATION; GC-MS; HEADSPACE SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

ALDEHYDES; DISCRIMINANT ANALYSIS; EXTRACTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HEAT TREATMENT; MASS SPECTROMETRY; OXIDATION; OXIDATION RESISTANCE; SPECTROSCOPY;

VOLATILE ORGANIC COMPOUNDS;

1 CYCLOPENTYLETHANOL; 1 OCTEN 3 OL; 2 HEPTENAL; 2 NONENAL; 2 OCTENAL; 2 PENTYLFURAN; 2,4 DECADIENAL; 2,4 NONADIENAL; 3 NONEN 2 ONE; 4 ETHYLCYCLOHEXANOL; 5 METHYL 2 HEXANONE; ALMOND OIL; CYCLODECANONE; HEPTYL ALDEHYDE; HEXANOIC ACID; NONANAL; OCTANAL; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ARTICLE; CLINICAL ASSESSMENT; INFRARED SPECTROSCOPY; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; OXIDATION; SOLID PHASE MICROEXTRACTION;

PRUNUS DULCIS;

EID: 78650676824     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.058     Document Type: Article

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