Premium
Characterization of the volatile decomposition products of oxidized methyl arachidonate
Author(s) -
Artz W. E.,
Perkins E. G.,
SalvadorHenson L.
Publication year - 1993
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/bf02552710
Subject(s) - chemistry , hexanal , aldehyde , decomposition , odor , thermal decomposition , mass spectrometry , organic chemistry , flavor , gas chromatography , pentane , chromatography , catalysis , food science
The volatile thermal and oxidative decomposition products of methyl arachidonate were separated by capillary gas chromatography and identified by mass spectrometry. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5‐oxopentanoate, pentane, methyl butanoate and 2,4‐decadienal, which could be important to off‐odor development in oxidized food systems containing arachidonate.