HEADSPACE VOLATILE COMPOUNDS FORMED FROM HEATED CORN-OIL AND CORN-OIL WITH GLYCINE

被引：25

作者：

MACKU, C

SHIBAMOTO, T

机构：

[1] Department of Environmental Toxicology, University of California, Davis

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 07期

关键词：

D O I：

10.1021/jf00007a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatile compounds formed in headspace from heated corn oil alone or from corn oil with glycine were collected by a simultaneous purging and solvent extraction apparatus. Aroma components were isolated and identified by gas chromatography and gas chromatography/mass spectrometry. Among 123 gas chromatographic peaks recorded from the samples, 71 compounds were positively identified: 18 aldehydes, 15 heterocyclic compounds, 13 hydrocarbons, 11 ketones, 4 alcohols, 3 esters, and 7 miscellaneous compounds. Total amounts of aldehydes formed in the headspace, particularly unsaturated aldehydes, decreased drastically with the addition of glycine. On the other hand, the number of volatiles formed from corn oil with glycine was significantly greater than from corn oil alone, suggesting that aldehydes formed from corn oil underwent secondary reactions with glycine.

引用

页码：1265 / 1269

页数：5

共 39 条

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