Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry

文献类型： 外文期刊

第一作者： Hu, Wei

作者： Hu, Wei;Zhang, Liangxiao;Li, Peiwu;Wang, Xiupin;Zhang, Qi;Xu, Baocheng;Sun, Xiaoman;Ma, Fei;Ding, Xiaoxia;Hu, Wei;Zhang, Qi;Li, Peiwu;Zhang, Qi;Ma, Fei;Zhang, Liangxiao;Li, Peiwu;Ding, Xiaoxia;Zhang, Liangxiao;Li, Peiwu;Wang, Xiupin;Xu, Baocheng;Sun, Xiaoman;Ma, Fei

作者机构：

关键词： Volatile organic compounds;Classification;Edible vegetable oil;Headspace GC × GC-TOFMS;Chemometrics

期刊名称：TALANTA （ 影响因子：6.057； 五年影响因子：5.386 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Edible oil adulteration is the biggest source of food fraud all over the world. Since characteristic aroma is an important quality criterion for edible oils, we analyzed volatile organic compounds (VOCs) in four edible vegetable oils (soybean, peanut, rapeseed, and sunflower seed oils) by headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace-GC × GC-TOFMS) in this study. After qualitative and quantitative analysis of VOCs, we used unsupervised (PCA) and supervised (Random forests) multivariate statistical methods to build a classification model for the four edible oils. The results indicated that the four edible oils had their own characteristic VOCs, which could be used as markers to completely classify these four edible oils into four groups.

分类号： O65

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