Data Statistics in Volatile Analysis by Accurate HS-SPME-GC/MS Measurement and Calculation
2021 ◽
Vol 2083
(3)
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pp. 032002
Keyword(s):
Seed Oil
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Abstract The volatile flavor compound in oil is an important indicator of quality which is widely used in the industry to assess the commercial value of oil. The volatile compounds of moringa seed oil were investigated by HS-SPME-GC/MS. The results showed that 52 volatile compounds were identified in moringa seed oil, including 12 hydrocarbons (20.66%),3 acids (23.99%),8 alcohols (8.28%),2 esters (2.61%),8 aldehydes (14.58%),2 ketones (0.82%),7 phenols (6.25%) and 10 heterocyclics (8.74%). Due to the low sensory threshold and high relatively content of aldehydes, aldehydes is one of the mainly factors to affect the flavor of moringa seed oil.
2005 ◽
Vol 88
(8)
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pp. 2689-2699
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Keyword(s):
Evaluation of Summer Sausage Manufactured Using Mixed Lactobacillus and Leuconostoc Starter Culture1
1986 ◽
Vol 49
(4)
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pp. 280-281
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2011 ◽
Vol 18
(4)
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pp. 552-558
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