Deterioration of edible oils during food processing by ultrasound.
During food emulsification and processing of sunflower oil (most used edible oil), a metallic and rancid odour has been detected only for insonated oil and foods. Some off-flavour compounds (hexanal and hept-2-enal) resulting from the sono-degradation of sunflower oil have been identified. A wide variety of analytical techniques (GC determination of fatty acids, UV spectroscopy, free fatty acids and GC/MS) were used to follow the quality of insonated sunflower oil and emulsion. Different edible oils (olive, sunflower, soybean, em leader ) show significant changes in their composition (chemical and flavour) due to ultrasound treatment.
Chemat
F
F
Faculté des Sciences et Technologies, Université de la Réunion, 15 avenue René Cassin, B.P. 7151, F-97715 Saint Denis messag cedex 9, La Réunion, France. chemat@univ-reunion.fr
Grondin
I
I
Shum Cheong Sing
A
A
Smadja
J
J
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002849:Chromatography, Gas; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D004655:Emulsions; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D010938:Plant Oils / Q000737:chemistry; D013056:Spectrophotometry, Ultraviolet; D000074242:Sunflower Oil; D013649:Taste; D013696:Temperature; D014465:Ultrasonics
D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005230:Fatty Acids, Nonesterified; D010938:Plant Oils; D000074242:Sunflower Oil