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Real-Time Monnitoring of Vegetable Oils' Thermal Degradation Using Proton Transfer Reaction Mass Spectrometry
Abstract
The volatile aldehydes, which are generated during frying, can be harmful to human health, therefore the concentration of these compounds in frying fumes should be monitored. In addition, aldehydes are markers of oils’ quality, and so it is possible to determine shelf-life or suitability for frying of these oils. Commonly, in order to determine aldehydes concentration gas chromatography is performed, however it does not allow for real-time analysis. The aim of this work was to present the possibility of using proton transfer reaction mass spectrometry to monitor the concentration of volatile aldehydes. As a complementary technique, two-dimensional gas chromatography was used to identify the compounds. Additionally, a hierarchy cluster analysis was performed to determine the intensity of the oils oxidation.
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- Category:
- Conference activity
- Type:
- materiały konferencyjne indeksowane w Web of Science
- Title of issue:
- Proceedings of the 13th International Students Conference "Modern Analytical Chemistry" strony 227 - 233
- Language:
- English
- Publication year:
- 2017
- Bibliographic description:
- Majchrzak T., Dymerski T., Namieśnik J..: Real-Time Monnitoring of Vegetable Oils' Thermal Degradation Using Proton Transfer Reaction Mass Spectrometry, W: Proceedings of the 13th International Students Conference "Modern Analytical Chemistry", 2017, Charles University, Faculty of Science,.
- Verified by:
- Gdańsk University of Technology
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