Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds

This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of...

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Detalles Bibliográficos
Autores principales: Zhang, Lingyan, Chen, Jia, Zhang, Jiaxin, Sagymbek, Altayuly, Li, Qi, Gao, Yuan, Du, Shuangkui, Yu, Xiuzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626899/
https://www.ncbi.nlm.nih.gov/pubmed/36339322
http://dx.doi.org/10.1016/j.fochx.2022.100491

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626899/
https://www.ncbi.nlm.nih.gov/pubmed/36339322
http://dx.doi.org/10.1016/j.fochx.2022.100491

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