Hans-Gerd Janssen

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

Hans-Gerd Janssen;Boudewijn Hollebrands
May 1st 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.

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