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...
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-01-01
|
Series: | Sensors |
Subjects: | |
Online Access: | https://www.mdpi.com/1424-8220/21/1/303 |
id |
doaj-2ee53016174043fb8577adde4dde2d6a |
---|---|
record_format |
Article |
spelling |
doaj-2ee53016174043fb8577adde4dde2d6a2021-01-06T00:01:17ZengMDPI AGSensors1424-82202021-01-012130330310.3390/s21010303Identification 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 NoseRobert Rusinek0Dominik Kmiecik1Marzena Gawrysiak-Witulska2Urszula Malaga-Tobola3Sylwester Tabor4Pavol Findura5Aleksander Siger6Marek Gancarz7Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, PolandDepartment of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan, University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, PolandInstitute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, PolandFaculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, PolandFaculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, PolandDepartment of Machines and Production Biosystems, Faculty of Engineering, Slovak University of Agriculture in Nitra, Hlinku 2, 949 76 Nitra, SlovakiaDepartment of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, PolandInstitute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, PolandThe 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 study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm<sup>−1</sup>, 0.189 cm<sup>−1</sup>, and 0.126 cm<sup>−1</sup>. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.https://www.mdpi.com/1424-8220/21/1/303rapeseed oilelectronic nosegas chromatographypolar compoundsfrying |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Robert Rusinek Dominik Kmiecik Marzena Gawrysiak-Witulska Urszula Malaga-Tobola Sylwester Tabor Pavol Findura Aleksander Siger Marek Gancarz |
spellingShingle |
Robert Rusinek Dominik Kmiecik Marzena Gawrysiak-Witulska Urszula Malaga-Tobola Sylwester Tabor Pavol Findura Aleksander Siger Marek Gancarz 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 Sensors rapeseed oil electronic nose gas chromatography polar compounds frying |
author_facet |
Robert Rusinek Dominik Kmiecik Marzena Gawrysiak-Witulska Urszula Malaga-Tobola Sylwester Tabor Pavol Findura Aleksander Siger Marek Gancarz |
author_sort |
Robert Rusinek |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
MDPI AG |
series |
Sensors |
issn |
1424-8220 |
publishDate |
2021-01-01 |
description |
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 study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm<sup>−1</sup>, 0.189 cm<sup>−1</sup>, and 0.126 cm<sup>−1</sup>. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time. |
topic |
rapeseed oil electronic nose gas chromatography polar compounds frying |
url |
https://www.mdpi.com/1424-8220/21/1/303 |
work_keys_str_mv |
AT robertrusinek identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT dominikkmiecik identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT marzenagawrysiakwitulska identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT urszulamalagatobola identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT sylwestertabor identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT pavolfindura identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT aleksandersiger identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose AT marekgancarz identificationoftheolfactoryprofileofrapeseedoilasafunctionofheatingtimeandratioofvolumeandsurfaceareaofcontactwithoxygenusinganelectronicnose |
_version_ |
1724347946710859776 |