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dc.contributor.authorCoughlan, Rebecca
dc.contributor.authorMoane, Siobhan
dc.contributor.authorLarkin, Tracey
dc.contributor.authorKilcawley, Kieran
dc.contributor.authorSkibinska, Iwona
dc.date.accessioned2023-01-12T17:04:55Z
dc.date.available2023-01-12T17:04:55Z
dc.date.copyright2023
dc.date.issued2023
dc.identifier.citationCoughlan, R., Moane, S., Larkin, T., Kilcawley, K. and Skibinska I. (2023) Analysis of volatile organic compounds in Irish rapeseed oil, Current Research in Food Science, 6, pp. 1-8. https://doi.org/10.1016/j.crfs.2022.100417en_US
dc.identifier.urihttps://research.thea.ie/handle/20.500.12065/4359
dc.description.abstractIn recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland’s climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing. This study performed VOC and sensory evaluation to determine if correlations exist. Samples of Irish rapeseed oils from 6 different producers were analysed. Com- pounds detected in the oil samples consisted of acids, alcohols, aldehydes, ketones, benzenes, esters, ether, terpenes, and sulphurs. While variations in whole volatile profiles were not considered significant, individual compounds and volatile classes were for hexanal, pentanal, ketones, acids, and sulphurs compounds. Correlations were observed between the VOCs detected and the sensory profile, which indicated the VOC content may in- fluence an oil’s sensory profile.en_US
dc.formatapplication/pdfen_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofCurrent Research in Food Scienceen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectDescriptives producersen_US
dc.subjectRapeseed oilen_US
dc.subjectSensoryen_US
dc.subjectIrishen_US
dc.subjectVOCsen_US
dc.titleAnalysis of volatile organic compounds in Irish rapeseed oilsen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.contributor.affiliationTechnological University of the Shannon: Midlands Midwesten_US
dc.description.peerreviewyesen_US
dc.identifier.doi10.1016/j.crfs.2022.100417en_US
dc.identifier.eissn2665-9271
dc.identifier.endpage8en_US
dc.identifier.orcidhttps://orcid.org/0000-0001-9651-9162en_US
dc.identifier.orcidhttps://orcid.org/0000-0003-4092-3160en_US
dc.identifier.orcidhttps://orcid.org/0000-0001-7710-3591en_US
dc.identifier.startpage1en_US
dc.identifier.volume6en_US
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessen_US
dc.subject.departmentDepartment of Applied Scienceen_US
dc.type.versioninfo:eu-repo/semantics/publishedVersionen_US


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Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International