COMPOSITION AND ODOR OF VOLATILES FROM AUTOXIDISED METHYL ARACHIDONATE

被引:39
作者
TAYLOR, AJ [1 ]
MOTTRAM, DS [1 ]
机构
[1] INST FOOD RES, BRISTOL LAB, BRISTOL BS18 7DY, ENGLAND
关键词
Autoxidation; emulsion; methyl arachidonate; odour; volatiles;
D O I
10.1002/jsfa.2740500313
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Methyl arachidonate was subjected to autoxidation at room temperature either alone or in a water emulsion. Volatiles in the headspace were collected on Tenax and analysed by GC‐MS, and the amounts and identities of the major and minor volatiles were compared. Generally, the same compounds were formed in both systems, but whereas the amounts varied the changes were consistent with the role of water in lipid oxidation. Twelve volatiles accounted for 90% of the total, with oct‐l‐en‐3‐ol (30–40%), hept‐2‐enal (10–17%) and hexanal (6–17%) most prominent. Over 40 other volatiles were detected. The odour of individual components in both systems was assessed using a GC equipped with a sniffing port. Copyright © 1990 John Wiley & Sons, Ltd
引用
收藏
页码:407 / 417
页数:11
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