Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

“…Infrared (IR) spectroscopy is also known as a very helpful way to study lipid degradation under oxidative conditions [113], particularly since it is an easy, rapid, economical and non- IR has been applied to measure the peroxide value in oxidized lipids [115] and differences were found in the IR spectra of fresh and aged oils [116,117]; so IR spectra can be used to characterize the aging of various edible oils [118][119][120][121][122]. The investigation of the FTIR spectra of the treated oils revealed that the microwave heating of oils [123] caused significant changes in the intensities of their absorption bands and produced no shifts in the position of the bands.…”

Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

“…This is a simple, rapid, high sensitivity and easy to monitor technique. This technique has been used for discriminating different genotypes and origins of roasted coffee, and the degree of roasting temperature [17], cashew nut shell [18], pistachio-nut shell [19], brewed coffee [20] and almond oil [21] respectively.…”

Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments

“…Torres et al 30 reported that major volatile compounds were hexanal, 2-heptenal, 2,4-decadienal, nonanal and 2,4-heptadienal in soybean oil after 10 days storage at 60 . Beltrán et al 31 reported that hexanal, E -2-heptenal, E -2-octenal, nonanal, E -2-nonenal, E,E -2,4-nonadienal and E,E -2,4-decadienal were the major aldehydes in almond oils during thermal oxidation at 100 . This work also declared that American almond cultivar Butte had the highest content of E -2-heptenal, E -2-octenal, E,E -2,4-decadienal and E,E -2,4-nonadienal in comparison with the Spanish almond cultivars during thermal oxidation.…”

“…This observation was monitored in the cold-pressed oil oxidation at 60 29 wherein 2,4-hexadienal isomers took place an important part of the volatile oxidation compounds during oxidation of canola oil. These compounds were identified and their content were richer among the volatile oxidation products during thermal oxidation of soybean oil 30 and almond oil 31 .…”