The volatile aldehydes, which are generated during frying, can be harmful to human health, therefore the concentration of these compounds in frying fumes should be monitored. In addition, aldehydes are markers of oils’ quality, and so it is possible to determine shelf-life or suitability for frying of these oils. Commonly, in order to determine aldehydes concentration gas chromatography is performed, however it does not allow for real-time analysis. The aim of this work was to present the possibility of using proton transfer reaction mass spectrometry to monitor the concentration of volatile aldehydes. As a complementary technique, two-dimensional gas chromatography was used to identify the compounds. Additionally, a hierarchy cluster analysis was performed to determine the intensity of the oils oxidation.
Autorzy
Informacje dodatkowe
- Kategoria
- Aktywność konferencyjna
- Typ
- materiały konferencyjne indeksowane w Web of Science
- Język
- angielski
- Rok wydania
- 2017
