Identification of Flavor Compounds Developed During Storage at Lower Temperature of Hydrogenated Coconut Oil

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  • 低温保存ヤシ硬化油の有臭成分について
  • 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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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.

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