ArticleFood chemistry2015
Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards.
Article in Food chemistry, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed.
- Comparative Profiling of Volatile Compounds and Fatty Acids in Pomegranate Seed Oil: Soxhlet vs. COFoods (Basel, Switzerland) · 2025Article
- Lingonberry (Food chemistry: X · 2023Article
- Daily replacement of very high-fat diet stabilizes food intake and improves mouse welfare by ensuring food quality.PloS one · 2023Article
- Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex.Foods (Basel, Switzerland) · 2022Article
- Quality of Protein Isolates and Hydrolysates from Baltic Herring (Foods (Basel, Switzerland) · 2022Article
- Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil.Foods (Basel, Switzerland) · 2021Article
- The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures.Molecules (Basel, Switzerland) · 2021Article
- From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor.Molecules (Basel, Switzerland) · 2020Article
- Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant.Journal of food science and technology · 2017Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Analysis of food volatiles generated by processing are widely reported but comparisons across studies is challenging in part because most reports are inherently semi-quantitative for most analytes due to limited availability of chemical standards. We recently introduced a novel strategy for creation of broad spectrum isotopic standards for accurate quantitative food chemical analysis. Here we apply the principle to quantification of 25 volatiles in seven thermally oxidised edible oils. After extended oxidation, total volatiles of high n-3 oils (flax, fish, cod liver) were 120-170 mg/kg while low n-3 vegetable oils were <50mg/kg. Separate experiments on thermal degradation of d5-ethyl linolenate indicate that off-aroma volatiles originate throughout the n-3 molecule and not solely the n-3 terminal end. These data represent the first report using broad-spectrum isotopically labelled standards for quantitative characterisation of processing-induced volatile generation across related foodstuffs, and verify the origin of specific volatiles from parent n-3 fatty acids.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.