書誌事項
- タイトル別名
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- Identification of Flavor Compounds Developed During Storage at Lower Temperature of Hydrogenated Coconut Oil
- テイオン ホゾン ヤシ コウカユ ノ ユウシュウ セイブン ニ ツイテ
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説明
It has been observed that hydrogenated coconut oil develops a strong and characteristicflavor duringstorageat about 5°C for 2 months, while it seldom does during storage at 20°C for 2 months. <BR>The volatile materials developed during storage of hydrogenated coconutoils at 5°C and 20°C for 2 months were collected by deodorization into dry ice traps, respectively. Flavor componentsof the volatile matter were fractionated by gas chromatography, and identified chemically by their IR spectraand retention times.<BR>It was concluded that the development of the characteristic flavor during the storage of hydrogenated coconut oil at 5°C was caused by the appearance of free fatty acid swhich were produced during the storage, and n-hexanoic and n-octanoic acid had the much greater sharein the flavor. Andsplittingof the oil during the storage seemed to occure selectivelyin the esterbondwithrelatively lower fatty acids. <BR>Non-acidic volatile compounds were found more in the hydrogenated coconut oil stored at 20°C thanin the oil stored at 5°C However, they did not have any responsibility for the characteristic flavor.
収録刊行物
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- 油化学
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油化学 16 (4), 181-185, 1967
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282680310023680
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- NII論文ID
- 130001008920
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- NII書誌ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL書誌ID
- 8467343
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可