Journal
TALANTA
Volume 129, Issue -, Pages 629-635Publisher
ELSEVIER
DOI: 10.1016/j.talanta.2014.06.010
Keywords
Volatile organic compounds; Classification; Edible vegetable oil; Headspace GC x GC-TOFMS; Chemometrics
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Funding
- Project of National Science & Technology Pillar Plan [2012BAK08B03]
- National Natural Science Foundation of China [21205118, 31000787]
- Special Fund for Quality Inspection Research in the Public Interest [2012104010-4]
- earmarked fund for China Agriculture research system [CARS-13]
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Edible oil adulteration is the biggest source of food fraud all over the world. Since characteristic aroma is an important quality criterion for edible oils, we analyzed volatile organic compounds (VOCs) in four edible vegetable oils (soybean, peanut, rapeseed, and sunflower seed oils) by headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace-GC x GC-TOFMS) in this study. After qualitative and quantitative analysis of VOCs, we used unsupervised (PCA) and supervised (Random forests) multivariate statistical methods to build a classification model for the four edible oils. The results indicated that the four edible oils had their own characteristic VOCs, which could be used as markers to completely classify these four edible oils into four groups. (C) 2014 Elsevier B.V. All rights reserved.
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