Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 110, Issue -, Pages -Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2022.104595
Keywords
Volatile organic compounds; Oil; Rapeseed; GC xGC-ToFMS; Multivariate design of experiment; Method development
Categories
Funding
- National Science Centre, Poland [2019/35/B/NZ9/01582]
Ask authors/readers for more resources
This study aimed to develop an analytical methodology for quantifying volatile compounds in oil that can influence its aroma. The optimized method using design of experiment approach effectively selected the optimal values of each factor and proved reliable for routine oil sample analysis.
The analysis of volatile organic compounds (VOCs) influencing the aroma of an oil is essential for evaluating its quality. Although a large number of extraction methods exists, the simple and reliable protocols for quantitative analysis of VOCs in oils are scarce. Therefore, this study aimed to develop an analytical methodology using headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC x GC-ToFMS) for the quantification of the volatile compounds in rapeseed oil that can influence its aroma. The method optimised using design of experiment (DOE) approach was then applied to track changes in VOCs during roasting and the accelerated storage test of rapeseed and camelina oils. The optimal conditions were established at an equilibration time of 6 min and extraction for 38 min at 58 oC using a CarboxenTM/PDMS fibre. The statistical experimental design effectively selected the optimal values of each factor and analysed interactions between them. This methodology proved to be reliable for the routine analysis of oil samples. The proposed protocol can be easily extended to quantify other VOCs and can be used in future studies on the aroma of vegetable oils.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available