Study of the Presence of Residual Hexane in Olive Oils
2006
Kim, N.S. (Chungnam National University, Daejeon, Republic of Korea) | Lee, J.H. (Chungnam National University, Daejeon, Republic of Korea) | Heo, O.S. (Daejon Regional Korea Food and Drug Administration, Daejeon, Republic of Korea) | Lee, K.T. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
The presence and content of residual hexane in the olive oils were studied. Total 41 olive oils of imported and domestic brands, which were labeled as extra virgin and refined (mixed), were collected from the market. For analysis, electronic nose and headspace SPME-GC/MS were used. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of olive oils against the different concentrations of hexane. From the results, it is assumed that the contents of residual hexane in the collected olive oils were below 5 ppm.
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