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A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS |
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| Authors: | Anja Bonte Ludger Brühl Klaus Vosmann Bertrand Matthäus |
| Affiliation: | Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Working Group for Lipid Research, Detmold, Germany |
| Abstract: | |
| Keywords: | Off‐flavor Profiling Quality control Rapeseed oils Volatile compounds |