Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Zhou, Qi ^a,b   Yang, Mei ^a,b   Huang, Fenghong ^a,b   Zheng, Chang ^a,b   Deng, Qianchun ^a,b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Hubei Key Laboratory of Lipid Chemistry and Nutrition   (China)

Author keywords

Dehulling; Electronic nose; Flavor; Microwave; Rapeseed

Indexed keywords

RAPESEED OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BRASSICA RAPA; CHEMISTRY; DEHULLING; ELECTRONIC NOSE; FLAVOR; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; ODOR; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; RAPESEED; SOLID PHASE MICROEXTRACTION; TASTE;

DEHULLING; ELECTRONIC NOSE; FLAVOR; MICROWAVE; RAPESEED;

BRASSICA RAPA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTRONIC NOSE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROWAVES; ODORS; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; SEEDS; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84880628847     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12161     Document Type: Article

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