Direct gas chromatographic examination of volatiles in salad oils and shortenings

Dupuy, H. P.; Fore, Sara P.; Goldblatt, L. A.

doi:10.1007/bf02640835

Cited by 70 publications

(25 citation statements)

References 10 publications

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“…Methods applied to the analysis of volatiles involve static headspace, dynamic headspace, and direct chromatography (i.e., placing vegetable oil into the injection port of a gas chromatography); such methods have been used for several decades (Bassette & Ward, 1975;Dupuy, Fore, & Goldblatt, 1973;Ulberth & Roubicek, 1993;Warner & Nelsen, 1996). Solid phase microextraction (SPME) is a solventless method for isolating volatile compounds (Arthur & Pawliszyn, 1990;Zhang & Pawliszyn, 1993).…”

Section: Introductionmentioning

confidence: 99%

Varietal and processing effects on the volatile profile of rapeseed oils

Wei

Yang

Zhou

et al. 2012

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Varietal and processing effects on the volatile profile of rapeseed oils

Wei

Yang

Zhou

et al. 2012

LWT - Food Science and Technology

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“…This method has been used quite successfully to assess food quality of many different food types, such as, peanut butter (7,8), vegetable oils (9)(10)(11)(12), mayonnaise (13), rice and corn products (14), seafoods (15,16), Southern pea seeds (17), dried legumes (18), meat products (19,20), salad dressings (21), eggs (22), and molasses (23). Its versatility was further demonstrated when the method was used to study linoleic acid/ lipoxygenase reaction products (24,25).…”

mentioning

confidence: 99%

Gas Chromatographic Profile of Good Quality Raw Peanuts

Lovegren¹,

Vinnett²,

Angelo

1982

Peanut Science

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Raw Virginia peanuts were evaluated from volatiles obtained by a modified direct gas chromatographic procedure. The volatiles were eluted and absorbed onto a Tenax-MPE column which was at ambient temperatures. After the peanut sample was removed, the column was temperature programmed for the analysis. The combined peak areas of methanol, acetaldehyde, ethanol, and the acetone group (pentane, 2-propano1, propanal, and acetone) usually comprised about 80% of the total volatile peak area. Sensory data and their correlation with volatile profiles are reported.Several procedures have been used to obtain volatiles from peanuts in an attempt to evaluate peanut quality (1-5). Pattee and co-workers (3) used a procedure in which raw peanuts were slurried with water in a blender and the volatiles (present or produced) were separated, and analyzed the head space gases by gas chromatography (GC). They found that methanol, acetaldehyde, ethanol, pentane, acetone, pentanal, and hexanal constituted most of the volatiles. In most cases pentane was the largest component. They indicated that both pentane and hexanal appear to be related to lipoxidase activity.Brown and co-workers (5) used a procedure in which the raw peanuts were ground for one min in a blender; 740 mg of this sample was stripped at 130 with the carrier gas (N2) onto the top of the cold (about 30 C) GC column for 23 minutes. After the sample was removed, the GC column was temperature programmed to 190 C to determine the volatiles. Very little pentane was found, but a few major and minor components were found in the volatile profile. This procedure has the advantage of determining the volatile profile directly from the ground sample and it also minimizes artifacts caused from solvent extraction or chemical modifications except for those that may occur by heating in the inlet. The procedure requires 'Research Chemist, Food Technologist, and Research Chemist, respectively,

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“…Characterization of volatiles is possible by the use of very sensitive methodologies, both for collection and analysis. Volatile molecules identified in edible oils include pentane, pentanal, hexanal, octenal, and decadienal (1,20,21). Because volatiles are detectable organoleptically, sensory evaluation is commonly used for assessing flavor and odor of oils (11,12,22).…”

Section: Discussionmentioning

confidence: 99%

Nitrogen bubble refining of sunflower oil in shallow pools

Tsiadi

Stavrides²,

Handa-Corrigan³

2001

J Americ Oil Chem Soc

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High‐temperature steam deodorization of sunflower oil results in the formation of unwanted by‐products, such as trans isomers and polymers, and partial destruction of vitamins. There is an urgent need to develop a process that replaces steam with an inert gas such as nitrogen. The use of nitrogen bubble sparging at low temperatures has recently been reported as a technique to strip volatiles from edible oils. In this study, a hypothesis was proposed that nitrogen bubbles sparged at temperatures of 25 to 150°C are able to remove odoriferous, surface‐active, or volatile contaminants from shallow pools of sunflower oil. Analysis of the composition of sunflower oil that had been sparged at 3 mbar pressure showed that both the odor and peroxide content of the oil were considerably reduced to values that are commercially acceptable. Odor improvement occurred at temperatures between 100 and 150°C, while the peroxide content reduction was achieved at a temperature of 150°C. There were no significant improvements in the free fatty acid concentration or color.

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Direct gas chromatographic examination of volatiles in salad oils and shortenings

Cited by 70 publications

References 10 publications

Varietal and processing effects on the volatile profile of rapeseed oils

Varietal and processing effects on the volatile profile of rapeseed oils

Gas Chromatographic Profile of Good Quality Raw Peanuts

Nitrogen bubble refining of sunflower oil in shallow pools

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