Rapid Measuring Flavour Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

ABSTRACT

A flash gas chromatography electronic nose (FGC E‐nose) was applied to measure flavour quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression (PLS) was applied to determine the relationship between total polar compounds (TPC) and some volatile compounds determined by FGC E‐nose in frying rapeseed oils. Qualitative differentiation between frying oil samples with different frying time was analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The PCA and HCA results showed that the FGC E‐nose could be used to discriminate oil samples with different frying time. The results showed a good linear relationship (R² = 0.98; SD = 1.433) between TPC in oil samples measured by AOCS method and that predicted by the FGC E‐nose responses using PLS method. Thus, this study indicated that the FGC E‐nose method could be available for rapid at‐ or on‐line implementation in oxidation control of frying oils.

Practical applications: Standard methods for determination TPC of frying oil samples are labor intensive and require toxic chemicals. The volatile compounds determined by FGC E‐nose showed a good linear relationship with TPC in frying rapeseed oil samples. FGC E‐nose technique is suitable to monitor the frying process and the proposed method has the potential to be a more rapid and convenient tool for quality control of frying oils.

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