2016
DOI: 10.1002/ejlt.201500508
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An overview of recent developments in volatile compounds analysis from edible oils: Technique‐oriented perspectives

Abstract: The analysis of the volatile compounds from edible oils is a tool used for the evaluation of aroma compounds, the quantitative determination of contaminants or the study of oil degradation and represents a major analytical challenge. This review deals with the recent evolution of methods for vapor phase sampling of the headspace of edible oils combined with gas chromatography. Non‐selective sampling methods, such as static headspace (SHS), sampling techniques with adsorbents, including direct thermal desorptio… Show more

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Cited by 38 publications
(24 citation statements)
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References 151 publications
(207 reference statements)
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“…During the last two steps, unstable primary oxidation products known as hydroperoxides are formed and easily degrade into a complex mixture of volatile oxidation compounds (VOCs). The compositions of the VOC mixture have been widely studied and used to indicate the degree of oxidation in vegetable oils, based on methodologies such as headspace solid‐phase microextraction (HS‐SPME) followed by gas chromatography coupled to mass spectrometry (GC‐MS) (Jeleń, Obuchowska, Zawirska‐Wojtasiak, & Wasowicz, ; Sghaier et al., ). The aldehydes, especially hexanal, were considered to be adequate oxidation indicators for types of oil products (Ha, Seo, Chen, Hwang, & SHIM, ; Ma et al., ; Panseri, Soncin, Chiesa, & Biondi, ).…”
Section: Introductionmentioning
confidence: 99%
“…During the last two steps, unstable primary oxidation products known as hydroperoxides are formed and easily degrade into a complex mixture of volatile oxidation compounds (VOCs). The compositions of the VOC mixture have been widely studied and used to indicate the degree of oxidation in vegetable oils, based on methodologies such as headspace solid‐phase microextraction (HS‐SPME) followed by gas chromatography coupled to mass spectrometry (GC‐MS) (Jeleń, Obuchowska, Zawirska‐Wojtasiak, & Wasowicz, ; Sghaier et al., ). The aldehydes, especially hexanal, were considered to be adequate oxidation indicators for types of oil products (Ha, Seo, Chen, Hwang, & SHIM, ; Ma et al., ; Panseri, Soncin, Chiesa, & Biondi, ).…”
Section: Introductionmentioning
confidence: 99%
“…Extraction of volatiles is known to be enhanced by sample agitation, with magnetic stirring widely used by other authors [14], usually around 200 rpm [18,24,25]. A special reference should be made to the stir bars used, because the usual Teflon coated ones might retain some components from the oil matrix, introducing an external source of error and contamination (data not shown).…”
Section: Optimization Of Hs-spme Conditionsmentioning
confidence: 99%
“…Headspace solid-phase micro extraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS) has been widely used to extract, separate and identify volatile compounds from edible oils [14]. HS-SPME is a solvent-free extraction technique, with rapid sampling and low cost and it can be easily automated [15].…”
Section: Introductionmentioning
confidence: 99%
“…As a consequence, intermediate oxidation products hydroperoxides are formed. Later on, they decompose to volatile secondary oxidation products such as alkanes, alkenes, aldehydes, ketones, alcohols, esters, acids and hydrocarbons [1,2]. Oxidation occurs during storage and especially during heat treatment.…”
Section: Introductionmentioning
confidence: 99%