Mechanism of volatile compound production during storage of sunflower Oil.
Volatile compounds formed in the course of the thermal decomposition of hydroperoxides during storage of sunflower oil were analyzed by headspace solid-phase microextraction sampling followed by gas chromatographic separation and mass spectral detection. The determining role of alkoxyl radicals in the process has been proven by electron spin resonance spectroscopic measurements. On the basis of analytical results, the reaction networks and mechanisms were constructed by computer modeling to describe the formation of volatile products of radical decomposition of hydroperoxides. We established that off-flavor aliphatic aldehydes are originated from only the alkoxyl radicals derived from trigliceride of linoleic acid. To find a specific additive, which redirects the formation of these radicals toward production of more stable species, is suggested.
Keszler
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Institute of Chemistry, Chemical Research Center, Hungarian Academy of Sciences, P.O. Box 17, H-1525 Budapest, Hungary. agi@cric.chemres.hu
Kriska
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Németh
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D004578:Electron Spin Resonance Spectroscopy; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006861:Hydrogen Peroxide / Q000032:analysis; D009822:Oils, Volatile; D010938:Plant Oils / Q000032:analysis*; D000074242:Sunflower Oil
D009822:Oils, Volatile; D010938:Plant Oils; D000074242:Sunflower Oil; D006861:Hydrogen Peroxide