Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil

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.

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

“…The formation of these volatile compounds were not only related to the Maillard reaction but also be affected by lipid degradation [ 35 ]. Autoxidation of lipids leads to the formation of hydroperoxides as primary oxidation products [ 36 , 37 ], which are very unstable, further degrading into various smaller molecules, including alcohols, aldehydes and ketones [ 38 , 39 ].…”

Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

“…The DHS‐GC/MS technique demonstrates a greater sensitivity compared to the static headspace method (Qian & Reineccius, ), and is capable of the quantification of dominant secondary lipid oxidation volatiles such as hexanal and nonanal. Retention times of hexanal and nonanal, the two dominant indicators of advanced lipid oxidation in dairy products during storage, in each sample were identified (Ha, Seo, Chen, Hwang, & Shim, ; Panseri, Soncin, Chiesa, & Biondi, ; Petersen, Kleeberg, Jahreis, & Fritsche, ; Sghaier et al, ). The measurements were followed for 2 weeks of storage, and the oxidation products (microgram of volatile compound per grams of lipid) are recorded in Fig.…”

Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei)

“…The use of automated headspace sampling (AHS) coupled with GC–MS to analyze volatile organic compounds is relatively new . This technique has been applied to the analysis of volatiles from fruit, meat, and related food materials . Tipler has also reported on the use of this instrument to assay coffee samples .…”

“…17 This technique has been applied to the analysis of volatiles from fruit, 18 meat, 19 and related food materials. [20][21][22] Tipler has also reported on the use of this instrument to assay coffee samples. 23 Advantages of sampling volatiles by AHS-GC-MS include improved repeatability due to greater automation, elimination of water before chromatographic runs, and increased ease of use through greater automation.…”