Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein.
To determine sources of desirable deep-fried flavor in frying oils, degradation products from heated triolein and trilinolein with 5-31% polar compounds representing low to high deterioration were evaluated by purge-trap gas chromatography-mass spectrometry-olfactometry. (E,E)-2,4-Decadienal, 2-heptenal, 2-octenal, 2,4-nonadienal, and 2,4-octadienal produced deep-fried odor at moderate-strong intensities in heated trilinolein. However, unexpected aldehydes-2,4-decadienal, 2,4-undecadienal, 2,4-nonadienal, and 2-octenal (all <15 ppm)-were produced in triolein heated for 6 h. These dienals possibly were produced by hydroperoxidation and/or hydroxylation followed by dehydration of 2-alkenals. The 2-alkenals were produced from thermal decomposition of hydroperoxides, epoxides, and keto and dimeric compounds produced during the heating of triolein. These aldehydes produced low intensities of deep-fried odor in triolein. This information helps to explain sources of the deep-fried flavor that is characteristic of high linoleic frying oils but which is only at low intensity levels in high oleic frying oils.
Food Quality and Safety Research and Bioactive Active Constituents Research, ARS/NCAUR, U.S. Department of Agriculture, Peoria, Illinois 61604, USA. warnerk@mail.ncaur.usda.gov
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Warner
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Neff
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Byrdwell
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Gardner
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D019787:Linoleic Acid / Q000737:chemistry*; D009812:Odorants; D019301:Oleic Acid / Q000737:chemistry*; D013649:Taste; D014280:Triglycerides / Q000737:chemistry*; D014304:Triolein / Q000737:chemistry*; D014835:Volatilization
D014280:Triglycerides; D014304:Triolein; D019301:Oleic Acid; D019787:Linoleic Acid; C009564:trilinolein