Deterioration of edible oils during food processing by ultrasound

被引：102

作者：

Chemat, F ^{[1
]}

Grondin, I ^{[1
]}

Shum, A ^{[1
]}

Sing, C ^{[1
]}

Smadja, J ^{[1
]}

机构：

[1] Univ Reunion, Fac Sci & Technol, Lab Chim Subst Nat & Sci Aliments, F-97715 St Denis 9, Reunion, France

来源：

ULTRASONICS SONOCHEMISTRY | 2004年 / 11卷 / 01期

关键词：

ultrasound; emulsification; sunflower oil; off-flavours;

D O I：

10.1016/S1350-4177(03)00127-5

中图分类号：

O42 [声学];

学科分类号：

070206 [声学]; 082403 [水声工程];

摘要：

During food emulsification and processing of sunflower oil (most used edible oil), a metallic and rancid odour has been detected only for insonated oil and foods. Some off-flavour compounds (hexanal and hept-2-enal) resulting from the sono-degradation of sunflower oil have been identified. A wide variety of analytical techniques (GC determination of fatty acids, UV spectroscopy, free fatty acids and GUMS) were used to follow the quality of insonated sunflower oil and emulsion. Different edible oils (olive, sunflower, soybean, ...) show significant changes in their composition (chemical and flavour) due to ultrasound treatment. (C) 2003 Elsevier B.V. All rights reserved.

引用

页码：13 / 15

页数：3