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Carbonyls in oxidizing fat. V. The composition of neutral volatile monocarbonyl compounds from autoxidized oleate, linoleate, linolenate esters, and fats
Author(s) -
Gaddis A. M.,
Ellis Rex,
Currie G. T.
Publication year - 1961
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/bf02633583
Subject(s) - chemistry , heptanal , linolenate , organic chemistry , degree of unsaturation , polyunsaturated fatty acid , composition (language) , linolenic acid , food science , fatty acid , linoleic acid , aldehyde , catalysis , linguistics , philosophy
The steam volatile monocarbonyl compounds in mildly autoxidized esters of oleic, linoleic, linolenic acids, and animal and vegetable fats were quantitatively estimated. The major aldehydes in oleate and linoleate were those that might be expected from the scission of reported monomeric hydroperoxide isomers. The predominance of hept‐2,4‐dienal and propanal in linolenate suggested that the major monomeric hydroperoxides were 12‐and 16‐hydroperoxy conjugated dienoic isomers. The number of minor aldehydes increased with degree of unsaturation of the fatty acid. The amounts of monocarbonyl compounds in the fats examined generally agreed with their average fatty acid composition. Appreciable amounts of heptanal in lamb and beef fat and heptanal and decanal in butterfat, under the conditions of oxidation, could not have come from the three unsaturated acids. Heating at 165ŶC. in all samples increased the proportions of the most unsaturated major aldehydes.