ArticleSensors (Basel, Switzerland)2021
Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose.
Article in Sensors (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- A Novel Artificial Intelligence-Enabled Method for Electronic Nose Design Based on Olfactometry Data.Sensors (Basel, Switzerland) · 2026Article
- MOX Sensors for Authenticity Assessment and Adulteration Detection in Extra Virgin Olive Oil (EVOO).Sensors (Basel, Switzerland) · 2026Article
- Effects of dietary metabolizable energy density and inclusion of oxidized soybean oil on the growth performance, serum biochemical parameters, redox status, and wooden breast incidence of broilers.Journal of animal science · 2025Article
- Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
- Study on the Discrimination of Possible Error Sources That Might Affect the Quality of Volatile Organic Compounds Signature in Dairy Cattle Using an Electronic Nose.Veterinary sciences · 2022Article
- Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds.Molecules (Basel, Switzerland) · 2022Article
- Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination.Foods (Basel, Switzerland) · 2021Article
- Recent Progress in Smart Electronic Nose Technologies Enabled with Machine Learning Methods.Sensors (Basel, Switzerland) · 2021Review
- Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil.Foods (Basel, Switzerland) · 2021Article
- Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments.Foods (Basel, Switzerland) · 2021Article
- Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose.Sensors (Basel, Switzerland) · 2021Article
- Determination of the Influence of Mechanical Properties of Capsules and Seeds on the Susceptibility to Feeding ofSensors (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm
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