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ARS Home » Research » Publications at this Location » Publication #101333
Title: ODOR PRECURSOR COMPOUNDS IN HEATED TRIOLEIN AND TRILINOLEIN AS MODELS FOR GENETICALLY MODIFIED FRYING OILS

Author
item NEFF, WILLIAM
item BYRDWELL, WM - FORMER ARS EMPLOYEE
item WARNER, KATHLEEN

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: To complement on-going studies of genetically modified sunflower and soybean oils and better understand the formation of positive and negative odor and flavor components during frying, oxidation products (volatile precursors) from triolein and trilinolein under model frying conditions were investigated. Triolein and trilinolein were heated at 190 deg C with addition of water to partially simulate frying and addition of food. The oils were heated until the polar components reached 30%. Samples were separated using reversed-phase high performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometric detection. Numerous classes of molecules were directly detected and identified. Several classes of oxidation products including hydroperoxides, epoxides, and ketones were confirmed. Other products were formed by shortening of an acyl chain of the intact triglyceride, thus directly indicating volatile precursors. Normal and oxygen containing products formed by the dimerization of the triglyceride were also observed. Other products included chain addition products formed by addition of acyl chain subunits to intact triglyceride to form higher molecular weight products. Selected products were isolated by preparative reversed phase high performance liquid chromatography. These products were investigated as potential precursors to volatile compounds by purge and trap-gas chromatography ion trap mass spectrometry/olfactometry.