A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

Food Chemistry

Volumn 221, Issue , 2017, Pages 1135-1144

  Alberdi Cedeño, Jon ^a   Ibargoitia, María L ^a   Cristillo, Giovanna ^a   Sopelana, Patricia ^a   Guillén, María D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Acids and esters; Aldehydes and other oxygenated compounds; Edible oils; Fatty amides; Gas chromatography mass spectrometry; Lactones; Monoglycerides; Polycyclic and steroidal hydrocarbons; Solid phase microextraction; Sterols and tocols

Indexed keywords

ALCOHOLS; ALDEHYDES; AMIDES; AROMATIC COMPOUNDS; CHROMATOGRAPHY; ESTERS; EXTRACTION; FATTY ACIDS; GAS OILS; HYDROCARBONS; KETONES; LIPIDS; MASS SPECTROMETRY; OILS AND FATS; SPECTROMETRY;

FATTY AMIDES; LACTONES; MONOGLYCERIDES; OXYGENATED COMPOUNDS; SOLID-PHASE MICROEXTRACTION; STEROLS AND TOCOLS;

GAS CHROMATOGRAPHY;

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; AMIDE; AROMATIC COMPOUND; CINNAMIC ACID; CORN OIL; EDIBLE OIL; EPOXIDE; ESTER DERIVATIVE; FATTY ACID DERIVATIVE; FURAN DERIVATIVE; HYDROCARBON; KETONE DERIVATIVE; LINSEED OIL; MONOACYLGLYCEROL; PYRAN DERIVATIVE; SOYBEAN OIL; STEROL DERIVATIVE; SUNFLOWER OIL; TERPENE DERIVATIVE; TOCOL; VOLATILE AGENT; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; PHYTOSTEROL; SOLVENT; TOCOPHEROL; VEGETABLE OIL; VOLATILE FATTY ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; FOOD PROCESSING; FOOD SAFETY; IMMERSION; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; NUTRITIONAL VALUE; OXIDATION; SOLID PHASE MICROEXTRACTION; CHEMISTRY; DEVICES; EDIBLE PLANT; FOOD ANALYSIS; FOOD QUALITY; PROCEDURES; STANDARDS;

FATTY ACIDS, VOLATILE; FOOD ANALYSIS; FOOD QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROCARBONS; INDICATORS AND REAGENTS; MONOGLYCERIDES; PHYTOSTEROLS; PLANT OILS; PLANTS, EDIBLE; SOLVENTS; TOCOPHEROLS; VOLATILE ORGANIC COMPOUNDS;

EID: 85006827285     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.046     Document Type: Article

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