Two-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different botanical origin are presented. The samples of oil were heated at temperatures of 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. Based on the results of the chromatographic analysis, potential indicators of thermal degradation of edible oils were selected. The last step was to quantify the selected compounds to confirm that the typed chemical compounds are the markers of thermal decomposition of cooking oils. To calibrate, the method of standard additions was chosen
Authors
Additional information
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
- Language
- angielski
- Publication year
- 2017
