Techniques for the isolation and concentration of vegetable oils volátiles

Authors

  • M. T. Morales Instituto de la Grasa y sus Derivados (CSIC)
  • R Aparicio Instituto de la Grasa y sus Derivados (CSIC)
  • F. Gutiérrez Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

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.

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Published

1992-06-30

How to Cite

1.
Morales MT, Aparicio R, Gutiérrez F. Techniques for the isolation and concentration of vegetable oils volátiles. Grasas aceites [Internet]. 1992Jun.30 [cited 2024Apr.22];43(3):164-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1170

Issue

Section

Reviews

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