| 摘要 |
<p>A method for determining taste or smell in liquid or solid vegetable or animal oils and fats, which when heated give off volatile substances comprises enclosing a sample of the product in the vial. The vial is only to a part filled with oil or fat. The oil or fat is heated to a predetermined temperature such that the volatile substances are vaporized. An adsorbing agent is inserted in the vial and is kept in this during a predetermined time such that an enrichment of volatile substances on the agent takes place. The agent with adsorbing material is transferred to a gas chromatograph connected to a mass spectrograph (GC-MS) or a gas chromatograph - infrared spectrograph (GC-IR) where the volatile substances are driven away and a spectrum is obtained. This spectrum is compared with spectra for known taste substances. At that there is obtained a quantitative and qualitative classification of the taste and/or smell of the oil or fat.</p> |
