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Fields & Applications Food, Beverage & Agriculture

Simple, Rapid Detection of Edible Oil Oxidation Using Direct MS

Edible oils rich in unsaturated fatty acids offer health benefits, but they are susceptible to autoxidation, which compromises product flavor and shortens its shelf-life. Generally, greater unsaturation in the fatty acid chain means more extensive autoxidation will occur in a given time.

Autoxidation produces volatile aldehydes, ketones, and saturated and unsaturated hydrocarbons, providing sensitive indicators of oxidative status for instrumental methods. Traditional methods for fish oils have targeted propanal, but application of SIFT-MS enables other confirmatory volatiles to be detected simultaneously.

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About the Author

Vaughan S. Langford

Vaughan S. Langford, Syft Technologies Limited.

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