Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the st...

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Detalles Bibliográficos
Autores principales: Rusinek, Robert, Kmiecik, Dominik, Gawrysiak-Witulska, Marzena, Malaga-Toboła, Urszula, Tabor, Sylwester, Findura, Pavol, Siger, Aleksander, Gancarz, Marek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7794714/
https://www.ncbi.nlm.nih.gov/pubmed/33466306
http://dx.doi.org/10.3390/s21010303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7794714/
https://www.ncbi.nlm.nih.gov/pubmed/33466306
http://dx.doi.org/10.3390/s21010303

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