A novel method for qualitative analysis of edible oil oxidation using an electronic nose
•A method for qualitative analysis of edible oil oxidation using an E-nose was developed.•This rapid and non-invasive method is simpler than classical methods.•The sensitivity of this method is excellent for quality control of edible oils. An electronic nose (E-nose) was used for rapid assessment of...
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| Veröffentlicht in: | Food chemistry 2016-07, Vol.202, p.229-235 |
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| container_title | Food chemistry |
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| creator | Xu, Lirong Yu, Xiuzhu Liu, Lei Zhang, Rui |
| description | •A method for qualitative analysis of edible oil oxidation using an E-nose was developed.•This rapid and non-invasive method is simpler than classical methods.•The sensitivity of this method is excellent for quality control of edible oils.
An electronic nose (E-nose) was used for rapid assessment of the degree of oxidation in edible oils. Peroxide and acid values of edible oil samples were analyzed using data obtained by the American Oil Chemists’ Society (AOCS) Official Method for reference. Qualitative discrimination between non-oxidized and oxidized oils was conducted using the E-nose technique developed in combination with cluster analysis (CA), principal component analysis (PCA), and linear discriminant analysis (LDA). The results from CA, PCA and LDA indicated that the E-nose technique could be used for differentiation of non-oxidized and oxidized oils. LDA produced slightly better results than CA and PCA. The proposed approach can be used as an alternative to AOCS Official Method as an innovative tool for rapid detection of edible oil oxidation. |
| doi_str_mv | 10.1016/j.foodchem.2016.01.144 |
| format | Article |
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An electronic nose (E-nose) was used for rapid assessment of the degree of oxidation in edible oils. Peroxide and acid values of edible oil samples were analyzed using data obtained by the American Oil Chemists’ Society (AOCS) Official Method for reference. Qualitative discrimination between non-oxidized and oxidized oils was conducted using the E-nose technique developed in combination with cluster analysis (CA), principal component analysis (PCA), and linear discriminant analysis (LDA). The results from CA, PCA and LDA indicated that the E-nose technique could be used for differentiation of non-oxidized and oxidized oils. LDA produced slightly better results than CA and PCA. The proposed approach can be used as an alternative to AOCS Official Method as an innovative tool for rapid detection of edible oil oxidation.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.01.144</identifier><identifier>PMID: 26920289</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Cluster Analysis ; Discriminant Analysis ; Edible oil ; Electronic Nose ; Oxidation ; Oxidation-Reduction ; Plant Oils - chemistry ; Principal Component Analysis ; Qualitative analysis</subject><ispartof>Food chemistry, 2016-07, Vol.202, p.229-235</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c504t-b0995c7289470885ac3e1c2e616ce6265bcfb325004aa752cfd4aa04db8231403</citedby><cites>FETCH-LOGICAL-c504t-b0995c7289470885ac3e1c2e616ce6265bcfb325004aa752cfd4aa04db8231403</cites><orcidid>0000-0002-8251-5280</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814616301443$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26920289$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xu, Lirong</creatorcontrib><creatorcontrib>Yu, Xiuzhu</creatorcontrib><creatorcontrib>Liu, Lei</creatorcontrib><creatorcontrib>Zhang, Rui</creatorcontrib><title>A novel method for qualitative analysis of edible oil oxidation using an electronic nose</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•A method for qualitative analysis of edible oil oxidation using an E-nose was developed.•This rapid and non-invasive method is simpler than classical methods.•The sensitivity of this method is excellent for quality control of edible oils.
An electronic nose (E-nose) was used for rapid assessment of the degree of oxidation in edible oils. Peroxide and acid values of edible oil samples were analyzed using data obtained by the American Oil Chemists’ Society (AOCS) Official Method for reference. Qualitative discrimination between non-oxidized and oxidized oils was conducted using the E-nose technique developed in combination with cluster analysis (CA), principal component analysis (PCA), and linear discriminant analysis (LDA). The results from CA, PCA and LDA indicated that the E-nose technique could be used for differentiation of non-oxidized and oxidized oils. LDA produced slightly better results than CA and PCA. The proposed approach can be used as an alternative to AOCS Official Method as an innovative tool for rapid detection of edible oil oxidation.</description><subject>Cluster Analysis</subject><subject>Discriminant Analysis</subject><subject>Edible oil</subject><subject>Electronic Nose</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Plant Oils - chemistry</subject><subject>Principal Component Analysis</subject><subject>Qualitative analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUFv2zAMhYViw5Kl-wuFjrvYo2RLlm8rinUbUGCXDehNkGW6VSBbiWQH7b-fgiS99kQS-MhHvEfIDYOSAZPftuUQQm-fcSx5nktgJavrK7JmqqmKBhr-gayhAlUoVssV-ZzSFgAyqz6RFZctB67aNXm8pVM4oKcjzs-hp0OIdL8Y72YzuwNSMxn_mlyiYaDYu84jDc7T8OL6DISJLslNTxmj6NHOMUzO5osJr8nHwfiEX851Q_7d__h796t4-PPz993tQ2EF1HPRQdsK2-Rf6gaUEsZWyCxHyaRFyaXo7NBVXADUxjSC26HPDdR9p3jFaqg25Ovp7i6G_YJp1qNLFr03E4YlaaZAZKUW-PtoI5UQjWhZRuUJtTGkFHHQu-hGE181A30MQG_1JQB9DEAD0zmAvHhz1li6Efu3tYvjGfh-AjCbcnAYdbIOJ5vNjdlA3Qf3nsZ_O3SZ2Q</recordid><startdate>20160701</startdate><enddate>20160701</enddate><creator>Xu, Lirong</creator><creator>Yu, Xiuzhu</creator><creator>Liu, Lei</creator><creator>Zhang, Rui</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-8251-5280</orcidid></search><sort><creationdate>20160701</creationdate><title>A novel method for qualitative analysis of edible oil oxidation using an electronic nose</title><author>Xu, Lirong ; Yu, Xiuzhu ; Liu, Lei ; Zhang, Rui</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c504t-b0995c7289470885ac3e1c2e616ce6265bcfb325004aa752cfd4aa04db8231403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Cluster Analysis</topic><topic>Discriminant Analysis</topic><topic>Edible oil</topic><topic>Electronic Nose</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Plant Oils - chemistry</topic><topic>Principal Component Analysis</topic><topic>Qualitative analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xu, Lirong</creatorcontrib><creatorcontrib>Yu, Xiuzhu</creatorcontrib><creatorcontrib>Liu, Lei</creatorcontrib><creatorcontrib>Zhang, Rui</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xu, Lirong</au><au>Yu, Xiuzhu</au><au>Liu, Lei</au><au>Zhang, Rui</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A novel method for qualitative analysis of edible oil oxidation using an electronic nose</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-07-01</date><risdate>2016</risdate><volume>202</volume><spage>229</spage><epage>235</epage><pages>229-235</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•A method for qualitative analysis of edible oil oxidation using an E-nose was developed.•This rapid and non-invasive method is simpler than classical methods.•The sensitivity of this method is excellent for quality control of edible oils.
An electronic nose (E-nose) was used for rapid assessment of the degree of oxidation in edible oils. Peroxide and acid values of edible oil samples were analyzed using data obtained by the American Oil Chemists’ Society (AOCS) Official Method for reference. Qualitative discrimination between non-oxidized and oxidized oils was conducted using the E-nose technique developed in combination with cluster analysis (CA), principal component analysis (PCA), and linear discriminant analysis (LDA). The results from CA, PCA and LDA indicated that the E-nose technique could be used for differentiation of non-oxidized and oxidized oils. LDA produced slightly better results than CA and PCA. The proposed approach can be used as an alternative to AOCS Official Method as an innovative tool for rapid detection of edible oil oxidation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26920289</pmid><doi>10.1016/j.foodchem.2016.01.144</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-8251-5280</orcidid></addata></record> |
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| ispartof | Food chemistry, 2016-07, Vol.202, p.229-235 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Cluster Analysis Discriminant Analysis Edible oil Electronic Nose Oxidation Oxidation-Reduction Plant Oils - chemistry Principal Component Analysis Qualitative analysis |
| title | A novel method for qualitative analysis of edible oil oxidation using an electronic nose |
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