title: Volatile compounds from thermally oxidized methyl oleate.
abstract: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-(14)C heated under a stream of compressed air. Heptane, octane, 2-decanone, benzene,o-xylene, methyl hexanoate, methyl heptanoate and methyl octanoate were identified by GLC and mass spectrometry. Mass spectral evidence also was obtained for methyl pimelaldehydate, methyl suberaldehydate and methyl azelaaldehydate. Organic synthesis confirmed the identity of methyl azelaaldehydate. Most of the products formed suggested that autoxidation was responsible for the degradation occurring at the temperatures employed in this study.
authors: Department of Food Science and Technology, Oregon State University, 97331, Corvallis.
authors: D A
authors: DA
authors: Withycombe
authors: Department of Food Science and Technology, Oregon State University, 97331, Corvallis.
authors: L M
authors: LM
authors: Libbey
authors: Department of Food Science and Technology, Oregon State University, 97331, Corvallis.
authors: R C
authors: RC
authors: Lindsay