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Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions

An Adams UGent, Zanda Kruma, Roland Verhé UGent, Norbert De Kimpe UGent and Viesturs Kreicbergs (2011) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 88(2). p.201-212
abstract
The flavoring of oils with herbs gives a specific taste and aroma to the oils and may increase their antimicrobial and antioxidant activity. The volatile aroma compounds in flavored rapeseed oil were studied as a function of flavoring conditions, by means of headspace solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Rapeseed oils were flavored with dried basil, oregano, and thyme at two different concentrations (3 and 6%) and were heated at different temperatures and for various time intervals, followed by filtration. In the headspace of flavored oils, the main volatiles of the dried herbs were detected. In general, the share of monoterpenes in the headspace of flavored oil was higher than in the original dried herbs, while sesquiterpenes and phenolic compounds were detected to a considerably lower extent in the oil than in the herbs. The concentrations of the volatiles detected in the oil increased with increasing heating time and temperature.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Rapeseed oil, Flavored oil, Basil, Oregano, Thyme, Flavoring conditions, Aroma, CHEMICAL-COMPOSITION, HERBS, ORIGANUM, SPICES, L.
journal title
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
J. Am. Oil Chem. Soc.
volume
88
issue
2
pages
201 - 212
Web of Science type
Article
Web of Science id
000287360700004
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.773 (2011)
JCR rank
41/128 (2011)
JCR quartile
2 (2011)
ISSN
0003-021X
DOI
10.1007/s11746-010-1661-3
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1115005
handle
http://hdl.handle.net/1854/LU-1115005
date created
2011-02-02 13:12:00
date last changed
2011-04-18 16:25:53
@article{1115005,
  abstract     = {The flavoring of oils with herbs gives a specific taste and aroma to the oils and may increase their antimicrobial and antioxidant activity. The volatile aroma compounds in flavored rapeseed oil were studied as a function of flavoring conditions, by means of headspace solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Rapeseed oils were flavored with dried basil, oregano, and thyme at two different concentrations (3 and 6\%) and were heated at different temperatures and for various time intervals, followed by filtration. In the headspace of flavored oils, the main volatiles of the dried herbs were detected. In general, the share of monoterpenes in the headspace of flavored oil was higher than in the original dried herbs, while sesquiterpenes and phenolic compounds were detected to a considerably lower extent in the oil than in the herbs. The concentrations of the volatiles detected in the oil increased with increasing heating time and temperature.},
  author       = {Adams, An and Kruma, Zanda and Verh{\'e}, Roland and De Kimpe, Norbert and Kreicbergs, Viesturs },
  issn         = {0003-021X},
  journal      = {JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY},
  keyword      = {Rapeseed oil,Flavored oil,Basil,Oregano,Thyme,Flavoring conditions,Aroma,CHEMICAL-COMPOSITION,HERBS,ORIGANUM,SPICES,L.},
  language     = {eng},
  number       = {2},
  pages        = {201--212},
  title        = {Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions},
  url          = {http://dx.doi.org/10.1007/s11746-010-1661-3},
  volume       = {88},
  year         = {2011},
}

Chicago
Adams, An, Zanda Kruma, Roland Verhé, Norbert De Kimpe, and Viesturs Kreicbergs. 2011. “Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano and Thyme as a Function of Flavoring Conditions.” Journal of the American Oil Chemists Society 88 (2): 201–212.
APA
Adams, A., Kruma, Z., Verhé, R., De Kimpe, N., & Kreicbergs, V. (2011). Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 88(2), 201–212.
Vancouver
1.
Adams A, Kruma Z, Verhé R, De Kimpe N, Kreicbergs V. Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 2011;88(2):201–12.
MLA
Adams, An, Zanda Kruma, Roland Verhé, et al. “Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano and Thyme as a Function of Flavoring Conditions.” JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 88.2 (2011): 201–212. Print.