Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the st...

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Bibliographic Details
Main Authors: Robert Rusinek, Dominik Kmiecik, Marzena Gawrysiak-Witulska, Urszula Malaga-Tobola, Sylwester Tabor, Pavol Findura, Aleksander Siger, Marek Gancarz
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Sensors
Subjects:
rapeseed oil
electronic nose
gas chromatography
polar compounds
frying
Online Access:https://www.mdpi.com/1424-8220/21/1/303

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https://www.mdpi.com/1424-8220/21/1/303

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