TY - JOUR
T1 - Influence of ascorbic acid and ascorbyl palmitate on the aroma composition of an oxidized vegetable oil and its emulsion
AU - Van Ruth, Saskia M.
AU - Roozen, Jacques P.
AU - Posthumus, Maarten A.
AU - Jansen, Frans Jos H.M.
PY - 1999
Y1 - 1999
N2 - The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable oil and its 40% oil-in-water emulsion at 60 °C. The aroma profiles of the oil and the emulsion with and without addition of ascorbic acid or ascorbyl palmitate were compared. The aroma compounds were isolated under a model mouth system and analyzed by gas chromatography/sniffing port analysis. Detectable odors were found and corresponded to 11 and 14 volatile compounds in the oil and the emulsion, respectively. The emulsion had higher lipid oxidation rates than the oil. Addition of ascorbic acid and ascorbyl palmitate had little influence on the aroma composition of the oil. In the emulsion, addition of these compounds resulted in diminished generation of odor active compounds. Results of measurements of conjugated diene hydroperoxides and headspace hexanal corresponded to that of the lipid oxidation rate in general, but predicted insufficiently the alterations in the aroma compositions by antioxidants.
AB - The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable oil and its 40% oil-in-water emulsion at 60 °C. The aroma profiles of the oil and the emulsion with and without addition of ascorbic acid or ascorbyl palmitate were compared. The aroma compounds were isolated under a model mouth system and analyzed by gas chromatography/sniffing port analysis. Detectable odors were found and corresponded to 11 and 14 volatile compounds in the oil and the emulsion, respectively. The emulsion had higher lipid oxidation rates than the oil. Addition of ascorbic acid and ascorbyl palmitate had little influence on the aroma composition of the oil. In the emulsion, addition of these compounds resulted in diminished generation of odor active compounds. Results of measurements of conjugated diene hydroperoxides and headspace hexanal corresponded to that of the lipid oxidation rate in general, but predicted insufficiently the alterations in the aroma compositions by antioxidants.
UR - https://www.scopus.com/pages/publications/0033226135
U2 - 10.1007/s11746-999-0153-9
DO - 10.1007/s11746-999-0153-9
M3 - Article
AN - SCOPUS:0033226135
SN - 0003-021X
VL - 76
SP - 1375
EP - 1381
JO - JAOCS, Journal of the American Oil Chemists' Society
JF - JAOCS, Journal of the American Oil Chemists' Society
IS - 11
ER -