Gas chromatographic analyses of lipid oxidation volatiles in foods
1992
Vercellotti, J.R. | Mills, O.E. | Bett, K.L. | Sullen, D.L.
Volatiles analysis, by direct GC and olfactory "sniffer port", was improved by external closed inlet device (ECID) with a wide bore glass capillary column as both trap and separation medium. A study was made of recovery of standards either directly from vegetable oil or from Tenax GC or Carbopack B/Carbosieve SIII. Recovery of volatiles from cartridges was either carried out by thermal desorption or by solvent elution. Roasted peanuts were analyzed for volatiles by direct GC from the ECID and "aromagrams" generated. During lipid oxidation volatiles rose dramatically to the high ppm range while off-flavors intensified in the olfactory portion of the aromagram; simultaneously, positive olfactory attributes became imperceptible as many heterocycles or thio-derivatives (ppb level) disappeared at high peroxide values.
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