期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 5, 页码 2161-2170出版社
WILEY
DOI: 10.1111/ijfs.14392
关键词
Cold-pressed oil; electronic nose; gas chromatography-mass spectrometry; rapeseed; volatile organic compounds
资金
- European Union [WND-POIG.01.03.0106-030/09]
- Polish Republic as part of the Innovative Economy Operational Programme, Priority Axis 1: Research and development of new technologies, Measure 1.3: Support for RD projects for entrepreneurs carried out by scientific entities, Sub-measure 1.3.1: Developme [WND-POIG.01.03.0106-030/09]
- National Centre for Research and Development (NCBR) [PBS2/A8/22/2013]
The article presents an attempt to use an electronic nose together with a new three-parameter method for generation of a digital smellprint in order to specify the mode of processing of rapeseed based on the analysis of volatile compounds contained in cold-pressed rapeseed oil. Prior to the pressing process, the seeds were roasted or improperly stored to obtain oil samples with varied technological quality. The quality of pressed oils was evaluated by determination of the acid value. Furthermore, changes in oil colour were assessed with the use of an imaging colorimeter. Volatile compounds were determined with the use of gas chromatography and an electronic nose with a metal oxide semiconductor (MOS) sensor matrix. It was found that the mode of seed pre-treatment before pressing did not change the colour of the oil significantly. However, it influenced the profile of volatile organic compounds and changed their proportions. Ketones represented the largest proportion of volatile compounds determined for roasted samples and those pressed from seeds moistened up to 25% (w.b.). Alcohols dominated in samples moistened up to 10 and 12%, terpenes were the dominant volatile compounds in samples roasted at 140 degrees C, and other volatile compounds dominated in samples moistened up to 10 and 20% (w.b.). In turn, esters and aromatic compounds accounted for the lowest proportion in the analysed samples. The results shown by the electronic nose were correlated with the presence of particular groups of volatile compounds in rapeseed oil.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据