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Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
Published on: September 2, 2020
Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive
Wei Hu1, Liangxiao Zhang2, Peiwu Li3
1Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China.
Abstract:
Edible oil adulteration is the biggest source of food fraud all over the world. Since characteristic aroma is an important quality criterion for edible oils, we analyzed volatile organic compounds (VOCs) in four edible vegetable oils (soybean, peanut, rapeseed, and sunflower seed oils) by headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace-GC×GC-TOFMS) in this study. After qualitative and quantitative analysis of VOCs, we used unsupervised (PCA) and supervised (Random forests) multivariate statistical methods to build a classification model for the four edible oils. The results indicated that the four edible oils had their own characteristic VOCs, which could be used as markers to completely classify these four edible oils into four groups.
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