期刊
CHEMISTRY AND PHYSICS OF LIPIDS
卷 165, 期 3, 页码 338-347出版社
ELSEVIER IRELAND LTD
DOI: 10.1016/j.chemphyslip.2012.02.004
关键词
Thermoxidation; Gas-chromatography; Mass-spectrometry; Fourier transform infrared; Polar compounds; Short-chain glycerol-bound compounds
GC-MS and GC-FTIR were complementarily applied to identify oxidation compounds formed under frying conditions in methyl oleate and linoleate heated at 180 degrees C. The study was focused on the compounds that originated through hydroperoxide scission that remain attached to the glyceridic backbone in fats and oils and form part of non-volatile molecules. Twenty-one short-chain esterified compounds, consisting of 8 aldehydes, 3 methyl ketones, 4 primary alcohols, 5 alkanes and 1 furan, were identified. In addition, twenty non-esterified volatile compounds, consisting of alcohols, aldehydes and acids, were also identified as major non-esterified components. Furanoid compounds of 18 carbon atoms formed by a different route were also identified in this study. Overall, the composition of the small fraction originated from hydroperoxide scission provides a clear idea of the complexity of the new compounds formed during thermoxidation and frying. (C) 2012 Elsevier Ireland Ltd. All rights reserved.
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