Cargando…

An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS

To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values...

Descripción completa

Detalles Bibliográficos
Autores principales:	Liu, Xiaofang, Wang, Shuo, Tamogami, Shigeru, Chen, Jieyu, Zhang, Han
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407462/ https://www.ncbi.nlm.nih.gov/pubmed/36010412 http://dx.doi.org/10.3390/foods11162413

Ejemplares similares

Quality Change in Camellia Oil during Intermittent Frying
por: Liu, Xiaofang, et al.
Publicado: (2022)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS
por: Zeng, Zhi, et al.
Publicado: (2009)

Quality evaluation of Sojae Semen Praeparatum by HPLC combined with HS-GC-MS
por: Xie, Jiaqi, et al.
Publicado: (2023)

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
por: Wu, Shufang, et al.
Publicado: (2023)

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS
por: Qi, Shuai, et al.
Publicado: (2022)

Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
por: Li, Ziming, et al.
Publicado: (2023)

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS
por: Guo, Hao, et al.
Publicado: (2022)

The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME–GC–MS and Multivariate Statistical Method
por: Niu, Wenjing, et al.
Publicado: (2022)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha’s Hand Fruit
por: Vitalini, Sara, et al.
Publicado: (2022)

Acetone as Artifact of Analysis in Terpene Samples by HS-GC/MS
por: Elzinga, Sytze, et al.
Publicado: (2022)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species Cultivated in Tuscany
por: Ieri, Francesca, et al.
Publicado: (2019)

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS
por: Li, Chao, et al.
Publicado: (2022)

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine
por: Williams, Cody, et al.
Publicado: (2020)

Anti-malarial activity and HS-SPME-GC-MS chemical profiling of Plinia cerrocampanensis leaf essential oil
por: Durant, Armando A, et al.
Publicado: (2014)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC
por: Xu, Lirong, et al.
Publicado: (2022)

Correction: Anti-malarial activity and HS-SPME-GC-MS chemical profiling of Plinia cerrocampanensis leaf essential oil
por: Durant, Armando A, et al.
Publicado: (2014)

Optimisation of the HS-SPME/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils
por: Lioupi, Artemis, et al.
Publicado: (2022)

Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS
por: Chávez-Márquez, Alejandra, et al.
Publicado: (2022)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
por: Wu, Junhai, et al.
Publicado: (2023)

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test
por: Valli, Enrico, et al.
Publicado: (2020)

Analysis of Five Earthy-Musty Odorants in Environmental Water by HS-SPME/GC-MS
por: Ding, Zhen, et al.
Publicado: (2014)

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation
por: Musumeci, Lauren E., et al.
Publicado: (2015)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

Pharmacognostic Evaluation and HPLC–PDA and HS–SPME/GC–MS Metabolomic Profiling of Eleutherococcus senticosus Fruits
por: Graczyk, Filip, et al.
Publicado: (2021)

Assessment of Volatile Chemical Composition of the Essential Oil of Jatropha ribifolia (Pohl) Baill by HS-SPME-GC-MS Using Different Fibers
por: da Silva, Celia Eliane de Lara, et al.
Publicado: (2013)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, et al.
Publicado: (2022)

Preliminary accuracy of COVID-19 odor detection by canines and HS-SPME-GC-MS using exhaled breath samples
por: Mendel, Julian, et al.
Publicado: (2021)

HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers
por: Zhou, Yiwei, et al.
Publicado: (2021)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
por: Zeng, Lin, et al.
Publicado: (2022)

Characterization of the Volatile Profiles of Insect Flours by (HS)-SPME/GC-MS: A Preliminary Study
por: Reale, Samantha, et al.
Publicado: (2023)

Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
por: Wu, Ruixiao, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_4avr5surftbplcclbkq4lvifuh