The Establishment Of Edible Vegetable Oil Volatile Component Library And Essence Adulteration Detection Method

Edible oil is rich in energy and nutrients which is necessary for the human body.It could improve the flavor and the taste of food.With the improvement of living standards,people also constantly improve the requirement for the quality of the edible oil.While,edible oil adulteration is the biggest source of food fraud all over the world.Since characteristic aroma is an important quality criterion for edible oils,we analyzed volatile organic compounds(VOCs)in four edible vegetable oils(soybean,peanut,rapeseed,and sunflower seed oils)by headspace comprehensive.two-dimensional gas chromatography time-of-flight mass spectrometry(Headspace-GC X GC-TOF/MS)in this study.After qualitative and quantitative analysis of VOCs,we used unsupervised(PCA)and supervised(Random forests)multivariate statistical methods to build a classification model for the four edible oils.The results indicated that the four edible oils had their own characteristic VOCs,which could be used as markers to completely classify these four edible oils into four groups.Peanut oil is one of favorite edible oils in China due to its special and favorable aroma.Since the price of peanut oil is often higher than other edible oils,it becomes an important target of edible oil adulteration.The phenomenon of adulteration with cheaper edible oil or even non-cooking oil and peanut oil essence is serious.In this study,volatile components in peanut oil and peanut oil essence were detected by GC×GC-TOF/MS.The characteristic volatile components in peanut oil flavor were found and used to detect the adulteration of peanut oil with peanut oil flavor.The results of test samples indicate that the method proposed in this study could effectively detect the adulteration of peanut oil flavor.