Changes of Headspace Volatile Constituents of Palm Olein And Selected Oils after Frying French Fries

由 ty10086 提交于 周四, 08/26/2021 - 13:05
文章英文标题
Changes of Headspace Volatile Constituents of Palm Olein And Selected Oils after Frying French Fries
正文
Abstract:\u003c/b\u003e Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 μm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250°C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h) whilst hexanal increased from 7.9 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 29.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 3.2 μg g\u003csup\u003e-1\u003c/sup\u003e after 40 h frying whilst hexanal increased from 10.2 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 34.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h). Meanwhile, in corn oil, it was found that 2 t ,4 t -decadienal decreased from 15.6 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 3.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h) whilst hexanal increased from 11.3 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 33.8 μg g\u003csup\u003e-1\u003c/sup\u003e when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 1.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h) while hexanal increased from 9.5 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 32.4 μg g\u003csup\u003e-1\u003c/sup\u003e when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount of hexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.
文章内容（英文）
Abstract:\u003c/b\u003e Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 μm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250°C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h) whilst hexanal increased from 7.9 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 29.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 3.2 μg g\u003csup\u003e-1\u003c/sup\u003e after 40 h frying whilst hexanal increased from 10.2 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 34.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h). Meanwhile, in corn oil, it was found that 2 t ,4 t -decadienal decreased from 15.6 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 3.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h) whilst hexanal increased from 11.3 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 33.8 μg g\u003csup\u003e-1\u003c/sup\u003e when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 1.2 μg g\u003csup\u003e-1\u003c/sup\u003e (40 h) while hexanal increased from 9.5 μg g\u003csup\u003e-1\u003c/sup\u003e (2 h) to 32.4 μg g\u003csup\u003e-1\u003c/sup\u003e when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount of hexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.
来源出处
Journal|[J]Pakistan journal of biological sciences : PJBSVolume 10, Issue 7. 2007. PP 1044

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