Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnut oil during storage, identify the characteristic markers of walnut oil at different oxidation levels, and establish a c...

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Bibliographic Details
Main Authors: Lina Sun, Guowang Wang, Lijian Xiong, Zhongqiang Yang, Yan Ma, Yanlong Qi, Yongyu Li
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Walnut oil
Oxidation
Olfactory analyzer
HS-SPME-GC/MS
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001746
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http://www.sciencedirect.com/science/article/pii/S2665927124001746

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