Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (Carya cathayensis Sarg.) Oil

Walnut (Carya cathayensis Sarg.) oil contains over 85% unsaturated fatty acids, which are easily oxidized during storage. As a result, a large number of volatile oxidation compounds (VOCs) are formed during oxidation. The qualitative composition of VOCs in walnut oil and quantitative prediction of t...

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Veröffentlicht in:	European journal of lipid science and technology 2019-06, Vol.121 (6), p.n/a
Hauptverfasser:	Mu, Honglei, Gao, Haiyan, Chen, Hangjun, Fang, Xiangjun, Zhou, Yongjun, Wu, Weijie, Han, Qiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Aldehydes Anisidine Carya cathayensis Carya cathayensis Sarg. oil Edible oils Fatty acids Feasibility studies Hexanal Hexanoic acid Mathematical models Oil Oxidation oxidation parameters Oxidation process Parameters partial least‐squares regression Peroxide Prediction models Principal components analysis Qualitative analysis Quality assessment Quality control Quantitative analysis Regression analysis Solid phase methods SPME/GC‐MS volatile oxidation compounds Walnuts
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