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Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge‐and‐Trap Dynamic Headspace/Gas Chromatography
Author(s) -
Jo C.,
Ahn D.U.
Publication year - 1999
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.1365-2621.1999.tb15101.x
Subject(s) - chemistry , emulsion , volatilisation , gas chromatography , chromatography , volatility (finance) , organic chemistry , financial economics , economics
Release of volatiles in oil emulsion systems containing various fat contents was determined using purge‐and‐trap dynamic headspace/gas chromatography. Oil emulsions were prepared using 0, 0.5, 1, 2, 4, or 8% oil, and a standard mixture was prepared using hydrocarbons, aldehydes, ketones, and alcohols. Fat content in oil emulsions reduced the volatility of added volatile standards, and the amount of volatiles released from oil emulsion correlated negatively with fat content (r 2 = 0.92 in total volatiles). Among these tested, the volatilization of ketones was least influenced by fat content. The release of nonpolar hydrocarbons was not influenced but polar compounds (aldehydes, ketones, and alcohols) were greatly influenced by water.