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Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography
Abstrakt
During deep-frying, a plethora of volatile products is emitted with the fumes. These compounds could act as oil quality indicators and change the indoor air composition leading to health risks for occupants. The presented experiments focus on deep-frying of different tubers in rapeseed oil at different frying temperatures. Here, two scenarios for real-time monitoring of volatile organic compounds (VOCs) using proton transfer reaction mass spectrometry (PTR-MS) were proposed. The first, targeted, involved the application of gas chromatography with a flame ionization detector (GC-FID). The second, omics-inspired, involved the use of solid-phase microextraction (SPME) along with gas chromatography-mass spectrometry (GC-MS) and molecular networking algorithm as a complementary tool to the PTR-MS analysis. In a targeted approach, it was shown that the emission profile of pentanal and hexanal depends on the frying temperature and as the temperature increases, a sudden release of these compounds can be observed in the first minutes of frying. Meanwhile, using an omics-inspired protocol enables finding the relation between 1,4-heptadienal and 2-heptanone, octanal and limonene emissions. Using both approaches it was possible to record real-time changes in emission profiles of various oils’ degradation products. It was also observed that the emission profiles of VOCs are strictly related to the frying temperature and the type of fried tuber.
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- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodres.2022.111716
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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FOOD RESEARCH INTERNATIONAL
nr 160,
ISSN: 0963-9969 - Język:
- angielski
- Rok wydania:
- 2022
- Opis bibliograficzny:
- Majchrzak T., Marć M., Wasik A.: Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography// FOOD RESEARCH INTERNATIONAL -Vol. 160, (2022), s.111716-
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodres.2022.111716
- Źródła finansowania:
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 119 razy