Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil.
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概要
- 論文の詳細を見る
Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good reproducibility (<6.6% as a relative standard deviation) in the determination of individual volatile components. About 64 compounds, including 30 heterocyclic compounds, 7 aliphatic aldehydes, 11 ketones, and 16 miscellaneous compounds, were identified. Peak area percentages of 2-methylpropanal, 2-butenal, 2- and 3-methylbutanal, 2-propanone, 2-butanone, 3-methyl-2-butanone, 2,3-butanedione, 2- and 3-methylfuran, and 2,5-dimethylfuran, all of which could not be detected by steam distillation and column adsorptive concentration (previous method), increased in deep roasted oil. Hexanal decreased from 6.13% to 2.55% in deep roasted oil. Compared with the previous method, pyridine, thiophenes, and sulfides could be detected only by the present method, but unsaturated aliphatic aldehydes could not.
- 社団法人 日本食品科学工学会の論文
著者
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Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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NAKADA Yuji
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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NAKASHIMA Masatosi
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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