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Determination of pentane formed during autoxidation of oils contained in solid samples
Author(s) -
Bigalli G.
Publication year - 1977
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/bf02655160
Subject(s) - pentane , autoxidation , hexane , gas chromatography , chromatography , chemistry , extraction (chemistry) , taste , organic chemistry , food science
and Summary A convenient and practical technique for the measurement of pentane formed during peroxidation of solid materials containing unsaturated oils was developed. The test has a sensitivity below. 1. parts per million (ppm) and can be used to monitor shelf‐life of a variety of products. A special glassware was designed to perform a single extraction‐concentration step. The pentane is recovered in 2 ml of hexane and analyzed by gas chromatography. This method correlates well with taste panel scores.