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Construction and Adulteration Detection Based on Fingerprint of Volatile Components in Hazelnut Oil

Qunxing Zhou, Jingjing Han, Chunmao Lyu, Xianjun Meng, Jinlong Tian, Hui Tan

Journal of Food and Nutrition Research. 2022, 10(2), 164-174 doi:10.12691/jfnr-10-2-10
  • Figure 1. GC-MS total ion chromatograms of volatile compounds of hazelnut oil
  • Figure 2. GC-MS total ion chromatograms of volatile compounds of hazelnut oil with different proportions of adulteration (In the figure, the No.1 chromatographic peak is octanol, the No.2 chromatographic peak is nonanal, the No.3 chromatographic peak is decanal, the No.4 chromatographic peak is nonanal, and the 5th chromatographic peak is oleic acid)
  • Figure 3. Standard fingerprint of volatile substances of hazelnut oil
  • Figure 4. Clustering dendrogram of volatile compounds of hazelnut oil
  • Figure 5. Fitted curve of hazelnut oil and peanut oil adulteration model