Premium
Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats
Author(s) -
Michalski S. T.,
Hammond E. G.
Publication year - 1972
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/bf02609227
Subject(s) - nonanal , hexanal , octanal , chemistry , hexanoic acid , glyoxal , flavor , oxidizing agent , aldehyde , organic chemistry , food science , catalysis
2‐ 14 C‐Hexanal, trans, trans ‐5‐ 14 C‐2,4‐decadienal, 4‐ 14 C‐1‐octen‐3‐ol, 4‐ 14 C‐1‐octen‐3‐one and 1‐ 14 C‐1‐pentanol were synthesized and added to freshly deodorized soybean oil in concentrations ranging from 7–125 ppm. The soybean oil was oxidized, and the fate of the labeled compounds was followed. Hexanal was converted to hexanoic acid especially at 50 C or higher. The 2,4‐decadienal was converted to 2,4‐decadienoic acid at room temperature, and heptenal, 2‐octanal, 2‐nonanal, glyoxal and malonaldehyde were found among the labeled products. 1‐Octen‐3‐ol was converted to 1‐octen‐3‐one at room temperature, but the 1‐octen‐3‐one formed a stable end product that produced no other labeled compounds. 1‐Pentanol was converted to pentanoic acid at 50 C or higher.