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Influence of ascorbic acid and ascorbyl palmitate on the aroma composition of an oxidized vegetable oil and its emulsion
Author(s) -
van Ruth Saskia M.,
Roozen Jacques P.,
Posthumus Maarten A.,
Jansen Frans Jos H. M.
Publication year - 1999
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/s11746-999-0153-9
Subject(s) - hexanal , chemistry , ascorbyl palmitate , aroma , emulsion , ascorbic acid , lipid oxidation , food science , chromatography , tallow , antioxidant , odor , organic chemistry
The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable oil and its 40% oil‐in‐water emulsion at 60°C. The aroma profiles of the oil and the emulsion with and without addition of ascorbic acid or ascorbyl palmitate were compared. The aroma compounds were isolated under a model mouth system and analyzed by gas chromatography/sniffing port analysis. Detectable odors were found and corresponded to 11 and 14 volatile compounds in the oil and the emulsion, respectively. The emulsion had higher lipid oxidation rates than the oil. Addition of ascorbic acid and ascorbyl palmitate had little influence on the aroma composition of the oil. In the emulsion, addition of these compounds resulted in diminished generation of odor active compounds. Results of measurements of conjugated diene hydroperoxides and headspace hexanal corresponded to that of the lipid oxidation rate in general, but predicted insufficiently the alterations in the aroma compositions by antioxidants.