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Quantification of carbonyl compounds in oxidized low‐linolenate, high‐stearate and common soybean oils
Author(s) -
Miller Lynne A.,
White Pamela J.
Publication year - 1988
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/bf02542416
Subject(s) - linolenate , hexanal , chemistry , flavor , stearate , food science , soybean oil , degree of unsaturation , gas chromatography , organic chemistry , chromatography , fatty acid
Abstract The carbonyl compounds in five oxidized soybean oils (SBO) of various fatty acid compositions were determined. Three were from common normal soybean varieties, and two were from lines developed from new mutant varieties. One mutant line had a linolenate (18:3) content of 3.5% (A5), and one had a stearate (18:0) content of 24% (A6). SBO were stored at 28 C and 60 C. Trichlorophenylhydrazones (TCPH) of carbonyls formed during oxidation were quantified and tentatively identified by gas chromatography. The storage temperature and the composition of the oils affected the types and amounts of volatiles produced. Hexanal was the major volatile in the oils in both storage tests. After 60 C storage, 2‐ and/or 3‐hexenal was present only in the oil with the highest 18:3 content (BSR 101, 18:3=9%). The amounts of the carbonyls formed in A5 were 2 to 5 times less than the amounts formed in BSR 101. The amounts of many of the carbonyls were converted into relative flavor potency by using reported data. Hexanal was the major contributor to flavor. After storage at 28 C, 2‐ and/or 3‐hexenal was the second most intense flavor compound regardless of the 18:3 content of the oil. The amount of a compound and the threshold value did not always predict its flavor importance according to the flavor potency data.