Grasas y Aceites, Vol 43, No 3 (1992)

Techniques for the isolation and concentration of vegetable oils volátiles


https://doi.org/10.3989/gya.1992.v43.i3.1170

M. T. Morales
Instituto de la Grasa y sus Derivados (CSIC), Spain

R Aparicio
Instituto de la Grasa y sus Derivados (CSIC), Spain

F. Gutiérrez
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

Keywords


Information (paper); Vegetable oil; Volatile components (concentration); Volatile components (isolation)

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Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)

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