Premium
Analysis of the volatile fraction from sunflower oil extracted under pressure
Author(s) -
Bocci F.,
Frega N.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02517945
Subject(s) - camphene , hexanal , chemistry , limonene , sabinene , terpene , gas chromatography–mass spectrometry , chromatography , charcoal , fraction (chemistry) , flavor , mass spectrometry , organic chemistry , essential oil , food science
This study concerns the analysis of volatile components that may contribute to the formation of the flavor of the oil extracted from sunflower seeds. The compounds were trapped on a charcoal cartridge, then desorbed and analyzed by gas chromatography/mass spectrometry. The principal compounds were terpenes (about 225 mg/L) consisting of α‐pinene (80%), limonene (5%), sabinene (3.3%), β‐pinene (1.8%), 1,2,6,6‐tetramethyl‐1,3‐cyclohexadiene (1.5%), and camphene (1.2%). There were also a small amount of hexanal (1.3%) and traces (<1%) of unidentified compounds, which probably correspond to other terpenic hydrocarbons and to terpenic alcohols and/or aldehydes.