A novel method for qualitative analysis of edible oil oxidation using an electronic nose

Food Chemistry

Volumn 202, Issue , 2016, Pages 229-235

  Xu, Lirong ^a   Yu, Xiuzhu ^a   Liu, Lei ^a   Zhang, Rui ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Edible oil; Electronic nose; Oxidation; Qualitative analysis

Indexed keywords

CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; OILS AND FATS; PRINCIPAL COMPONENT ANALYSIS;

DEGREE OF OXIDATIONS; ELECTRONIC NOSE (E-NOSE); LINEAR DISCRIMINANT ANALYSIS; OIL OXIDATION; OIL SAMPLES; QUALITATIVE ANALYSIS; RAPID ASSESSMENT; RAPID DETECTION;

OXIDATION;

EDIBLE OIL; VEGETABLE OIL;

ARTICLE; CHEMICAL ANALYSIS; CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; QUALITATIVE ANALYSIS; CHEMISTRY; OXIDATION REDUCTION REACTION;

CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; OXIDATION-REDUCTION; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS;

EID: 84957057767     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.144     Document Type: Article

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