Techniques for the isolation and concentration of vegetable oils volátiles

Abstract

One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

Keywords

• information (paper)
• vegetable oil
• volatile components (concentration)
• volatile components (isolation)