期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 12, 页码 3670-3679出版社
WILEY
DOI: 10.1111/ijfs.14664
关键词
Coconut oil; discrimination; HS-GC-IMS; HS-SPME-GC-MS; volatile component
资金
- national Natural Science Foundation of China [31972037]
- national Firstclass Discipline Program of Food Science and Technology [JUFSTR20180202]
Coconut oil has been extensively used in the food industry, but determination of the quality of coconut oil remains challenging. In this study, volatile components of the coconut oils (refined, desiccated or virgin) subjected to different processing methods were identified and compared. Twenty-six volatile components exhibiting characteristic differences among the three types of coconut oil were screened using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Furthermore, ethanol, 1-propanol and dimethyl ketone could only be determined by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The principal component analysis diagrams attained by the volatile component data demonstrated that the coconut oil samples could be clearly classified into three categories. The multivariate analysis results revealed 2-heptanone and hexanal to be the most promising markers in terms of grade discrimination in coconut oil. The findings are conducive to the development of a new method for the identification of oils with different refining degrees.
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