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Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown Rice
Author(s) -
SHIN MYUNG GON,
YOON SUK HOO,
RHEE JOON SHICK,
KWON TAIWAN
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11155.x
Subject(s) - hexanal , chemistry , linoleic acid , brown rice , chromatography , flavor , food science , lipid oxidation , organic chemistry , antioxidant , fatty acid
n‐Hexanal in the headspace over cooked brown rice stored at 5°C and 35°C for 0, 4, 8 and 12 months was determined by a gas chromatographic method using modified direct vapor injection. The off‐flavors of stored brown rice were evaluated by n‐hexanal and oxidized linoleic acid analysis. The amount of n‐hexanal was found to be linearly proportional to the amount of oxidized linoleic acid (correlation coefficient, 0.99). Therefore, the simple and rapid method of vapor injection gas chromatography can be used for determining n‐hexanal in the headspace vapor over cooked brown rice. Thus, the off‐flavor of the stored brown rice resulting from lipid oxidation can be detected indirectly.