A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

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• 作者：Jon Alberdi-Cedeñ ; o ; Mar&iacute ; a L. Ibargoitia ; Giovanna Cristillo ; Patricia Sopelana ; Mar&iacute ; a D. Guill&eacute ; n ; ^{mariadolores.guillen@ehu.eus}
• 关键词：Campesterol (PubChem CID ; 173183) ; β-Sitosterol (PubChem CID ; 222284) ; α-Tocopherol (PubChem CID ; 2116) ; γ-Tocopherol (PubChem CID ; 92729) ; Squalene (PubChem CID ; 638072) ; 2-Ethylhexyl-4-methoxycinnamate (PubChem CID ; 21630) ; γ-Palmitolactone (PubChem CID ; 97747) ; δ-Hexadecalactone (PubChem CID ; 110976) ; Oleamide (PubChem CID ; 5283387) ; 2-Monolinolein (PubChem CID ; 5365676)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1135-1144
• 全文大小：564 K
• 卷排序：221

文摘

Volatile and non-volatile edible oils minor components are studied simultaneously. The methodology used is based on direct immersion SPME followed by GC/MS. Sterols, tocols, squalene, terpenes and monoglycerides, among others, are present. Fatty amides and other compounds have been identified for the first time. Information about oil quality, processing, authenticity and safety is obtained.