Boudewijn Hollebrands


Liquid Chromatography–Atmospheric Pressure Photoionization-Mass Spectrometry Analysis of the Nonvolatile Precursors of Rancid Smell in Mayonnaise

May 01, 2018

For lipid-containing food products like mayonnaise, determining nonvolatile lipid oxidation products, the precursor compounds for rancidity, makes it possible to predict product shelf life at an earlier stage in product development. A method based on normal-phase liquid chromatography with atmospheric pressure photoionization-mass spectrometry (LC–APPI-MS) was developed for this purpose.