Elizabeth Humston-Fulmer | Authors


Comparison of Edible Oils by GCxGC–TOF-MS and GC–High Resolution TOF-MS for Determination of Food Fraud: A "Foodomics" Approach

Here, a method to characterize edible oils and edible oil mixtures through fingerprinting and the isolation of individual analyte differences is reported. Aroma and flavor analytes in extra virgin olive, olive, peanut, grapeseed, and vegetable oils were sampled with headspace solid-phase microextraction (HS-SPME).