Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil. Issue 9 (28th April 2016)

• Record Type: Journal Article
• Authors: Sghaier, Lilia; Cordella, Christophe B. Y.; Rutledge, Douglas N.; Watiez, Mickaël; Breton, Sylvie; Sassiat, Patrick; Thiebaut, Didier; Vial, Jérôme
• Is Part Of: Journal of separation science. Volume 39:Issue 9(2016)
• Page Start: 1675
• Page End: 1683
• Publication Date: 2016-04-28
• Subjects: Accuracy profile -- Gas chromatography -- Headspace Trap / Rapeseed oil -- Volatile compounds; Separation (Technology) -- Periodicals; Chromatographic analysis -- Periodicals; 543.089
• DOI: 10.1002/jssc.201501364
• Languages: English
• ISSNs: 1615-9306

Abstract

Abstract : Due to lipid oxidation, off‐flavors, characterized by a fishy odor, are emitted during the heating of rapeseed oil in a fryer and affect the flavor of rapeseed oil even at low concentrations. Thus, there is a need for analytical methods to identify and quantify these products. To study the headspace composition of degraded rapeseed oil, and more specifically the compounds responsible for the fishy odor, a headspace trap gas chromatography with mass spectrometry method was developed and validated. Six volatile compounds formed during the degradation of rapeseed oil were quantified: 1‐penten‐3‐one, ( Z )‐4‐heptenal, hexanal, nonanal, ( E, E )‐heptadienal, and ( E )‐2‐heptenal. Validation using accuracy profiles allowed us to determine the valid ranges of concentrations for each compound, with acceptance limits of 40% and tolerance limits of 80%. This method was then successfully applied to real samples of degraded oils.