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- Snyder, J.M.; Frankel, E.N.; Selke, E.; Warner, K.
- Journal of the American Oil Chemists' Society 1988 v.65 no.10 pp. 1617
- soybean oil; volatile compounds; lipids; oxidation; gas chromatography; food analysis
- ... To develop new knowledge on undesirable flavors affecting the quality of foods containing polyunsaturated lipids, we investigated the volatiles in soybean oil oxidized at different conditions by three capillary gas chromatographic methods: (a) direct injection (5 min heating at 180 C); (b) static headspace (20 min heating at 180 C, pressurizing for one min), and (c) dynamic headspace (purging 15 m ...