Ontology highlight
ABSTRACT:
SUBMITTER: Xiao L
PROVIDER: S-EPMC10534075 | biostudies-literature | 2023 Oct
REPOSITORIES: biostudies-literature
Xiao Lin L Wang Shang S Wang Yi Y Wang Binchen B Ji Chaofan C Lin Xinping X Liang Huipeng H Zhang Sufang S Xu Xianbing X Dong Liang L
Food chemistry: X 20230607
Oleic acid oxidation is one of the main sources of food flavor compounds. Volatile profiling was investigated using thermal desorption cryo-trapping combined with gas chromatography-mass spectrometry to analyze the volatile composition of oleic acid oxidation. A total of 43 volatile compounds, including aldehydes (11), ketones (2), alcohols (5), furans (2), acids (8), ester (12) and alkane (3) were identified from oleic acid during heating. Then, density functional theory (DFT) was applied to an ...[more]