Correlation of Sensory Evaluation and Instrumental Gas Chromatographic Analysis of Edible Oils

No abstract is available for this paper.

• Publication year

  1981

• Venue

  Journal of Food Science

• Publication date

  1981-09-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/J.1365-2621.1981.TB04196.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants

  1978cited by this paper
• Flavor score correlation with pentanal and hexanal contents of vegetable oil

  1978cited by this paper
• Instrumental Analysis of Volatiles in Food Products

  1978cited by this paper
• Correlation of the flavor scores of vegetable oils with volatile profile data

  1977cited by this paper
• An introduction to the flavor symposium of flavor and flavor stability of fats and fatty foods

  1977cited by this paper
• Volatiles and oil quality

  1977cited by this paper
• Direct gas chromatographic examination of volatiles in salad oils and shortenings

  1973cited by this paper
• A light test to measure stability of edible oils

  1965cited by this paper
• Flavor evaluation of fats and oils

  1955cited by this paper

• Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils

  2020cites this paper
• Effects of Processing on the Oxidative Stability of Docosahexaenoic Acid Oil

  2011cites this paper
• Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System

  2010cites this paper
• Fats and Fatty Oils

  2005cites this paper
• Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalase

  2003cites this paper
• The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality

  2000cites this paper
• Chemistry of Lipid Oxidation

  1999cites this paper
• Volatile compounds of oxidized cocoa butter

  1997cites this paper
• Methods to Measure Volatile Compounds and the Flavor Significance of Volatile Compounds

  1995cites this paper
• Historical and Future Development of Volatile Compound Analyses

  1995cites this paper
• Oxidative and frying stabilities of soybean oils with altered fatty acid and/or lipoxygenase contents

  1995cites this paper
• Loss of Volatile Lipid Oxidation Products during Thermal Desorption in Dynamic Headspace‐Capillary Gas Chromatography

  1993cites this paper
• Singlet oxygen oxidation of foods.

  1992cites this paper
• Técnicas de aislamiento y concentración de volátiles de aceites vegetales

  1992cites this paper
• Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics

  1991cites this paper
• Chemometrics in flavor research

  1991cites this paper
• Stability of Canola Oil

  1990cites this paper
• Rapid analysis of vegetable oil flavor quality by dynamic headspace capillary gas chromatography

  1989cites this paper
• Characterization of volatile components of menhaden fish (brevoortia tyrannus) oil

  1989cites this paper
• Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability

  1987cites this paper
• Lipoxygenase lsoenzymes in Soybeans: Effects on Crude Oil Quality

  1987influential citation
• SENSORY ASSESSMENT OF OILINESS IN A LOW MOISTURE FOOD

  1987cites this paper
• Quality Criteria for Soy Products

  1987cites this paper
• Study of the Effect of Antioxidants on Storage Stability of Canola Oil Using Gas Liquid Chromatography

  1986cites this paper
• Automated gas chromatographic system for volatile profile analysis of fats and oils

  1984cites this paper
• Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil

  1983cites this paper
• Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil

  1983cites this paper
• Lipid oxidation in potato chips

  1983cites this paper
• Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil

  1983cites this paper
• RELATIONSHIPS BETWEEN GAS CHROMATOGRAPHIC PROFILES OF SOY SAUCE VOLATILES AND ORGANOLEPTIC CHARACTERISTICS BASED ON MULTIVARIATE ANALYSIS

  1983cites this paper
• Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil

  1983cites this paper
• Analyses of flavor qualities of vegetable oils by gas chromatography

  1983cites this paper
• Preliminary gas chromatographic analysis of flavor compounds in mayonnaise

  1982cites this paper
• Analysis of antioxidants in oil

  1982cites this paper