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Set-up and assessment of new analysis methods for oilseeds, fats and oils for evaluation of quality, identity, origin, and detection of adulteration
Project
Project code: MRI-GE-02-41
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Applied research
Updating and improvement of analysis methods for evaluation of oil seeds, fats and oils are running processes. The methods shall provide more precise results with less work and material to spend. The procedures should be safte for man and environment. For this purpose, in many cases the sample amount is reduced to the minimum and hazardous substances are exchanged for safe chemicals. On the other hand, there are always new questions in the area of oilseeds, fats and oils and new analysis methods have to be developed.
Several collaborative tests were conducted by the institute and other collaborative tests have been joined in order to assess the accuracy and reliability of the results obtained with the new methods.
Matthäus, B.; Brühl, L., Quality parameters for the evaluation of cold-pressed edible argan oil. J. Verbr. Lebensm. 2015, 10, 143-154.
Bonte, A.; Brühl, L.; Vosmann, K.; Matthäus, B., A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS. Eur. J. Lipid Sci. Technol 2016, 118.
Section overview
Subjects
- Food Processing
- Biotechnology
