Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry

Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil

“…This chemical family was followed by ketones (18 compounds) and alcohols (14 compounds). These results are consistent with previous studies on rapeseed oil [2,3,22]. These three families were representative of the secondary oxidation products from oleic, linoleic and linolenic acids [1].…”

“…However, the mass spectra of these compounds presented a strong similarity with those of their standards and of the mass spectral library. To our knowledge, these two compounds have never been identified in other studies about degraded rapeseed oil using 1D-GC or 2D-GC [2,3,22,28,41].…”

“…Thus, coelutions are limited and the analytes are arranged with organized structures over the chromatogram, which allows a reliable identification [20]. Many studies to characterize the volatile compounds from edible oils have been based on GC × GC [21,22]. Different headspace (HS) techniques combined with GC can be used to sample, and eventually pre-concentrate, the volatile compounds from edible oils.…”

“…Some studies were carried out on edible oils using GC × GC, for example on olive oils [21,34]. However, few investigations focused on the HS of rapeseed oil [22] and the fishy odor occurring during the heating of rapeseed oil had not specifically been considered.…”

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

“…GC or HPLC in combination with mass spectrometry, as sophisticated techniques allowing structural identification and quantification by single-ion monitoring (SIM) or multiple-ion monitoring (MIM) of different classes of compounds, are used for the analysis of different classes of compounds present in the oils (Haiyan et al, 2007;Ma et al, 2014;Zhang et al, 2014). Recently, a headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace GC × GC-TOF/ MS) was used for the classification of volatiles from vegetable oils in order to build a statistical model that should help to identify adulteration of oils (Hu et al, 2014).…”