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T/CCOA 68-2023 Active
T/CCOA 68-2023 Determination of volatile flavor compounds in edible vegetable oils using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry
Abstract
This document specifies the principles, instruments, sample preparation and storage, operating procedures, result presentation, and precision for determining the volatile flavor components in edible vegetable oil by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
This document is applicable to the determination of volatile flavor components in edible vegetable oil made from vegetable oils as raw materials.
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/CCOA 68-2023 |
| CCS | Oil processing and products |
| ICS | General methods for food testing and analysis |
| Implement Date | 2024-05-01 |
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