The article presents an attempt to use an electronic nose together with a new three-
parameter method for generation of a digital smellprint in order to specify the mode of …

The process of deep fat frying is the most common technological procedure applied to
rapeseed oil. During heat treatment, oil loses its nutritional properties and its original …

The paper presents application of a new three‐parameter method for identification of volatile
organic compounds (VOCs) and creation of fingerprints based on the impregnation time …

Cold‐pressed rapeseed oil is among the most popular virgin oils. Different processing
methods yield oils varying in chemical composition and oxidative stability. The experiment …

BACKGROUND: Rapeseed is a valuable source of edible oil. The presence of even a small
amount of mouldy or burnt rapeseed in a particular production batch deteriorates the quality …

By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from
commercial cold-pressed rapeseed oil prepared from unpeeled seeds, 35 odor-active …

Headspace-solid phase microextraction was used to extract the volatile compounds of
rapeseed oils produced from different seed varieties and obtained by cold pressing with …

This study presents the applicability of a three-parameters method for digital description of
spoiled rapeseed odor based on the use of an electronic nose. The method consists of the …

We describe a novel method for the quality assessment of oil utilized for deep frying. The
method is based on the analysis of frying fumes using a custom electronic nose. The quality …

Two varieties of rapeseed (one high oleic–containing 76% of oleic acid, and the other–
containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were …