Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry

Talanta. 2014 Nov:129:629-35. doi: 10.1016/j.talanta.2014.06.010. Epub 2014 Jun 17.

Abstract

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×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.

Keywords: Chemometrics; Classification; Edible vegetable oil; Headspace GC×GC–TOFMS; Volatile organic compounds.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Arachis
  • Brassica rapa
  • Cluster Analysis
  • Food Analysis / methods*
  • Gas Chromatography-Mass Spectrometry / methods*
  • Glycine max
  • Multivariate Analysis
  • Plant Oils / chemistry*
  • Principal Component Analysis
  • Reproducibility of Results
  • Sunflower Oil
  • Volatile Organic Compounds / analysis*

Substances

  • Plant Oils
  • Sunflower Oil
  • Volatile Organic Compounds