低温保存ヤシ硬化油の有臭成分について

概要

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It has been observed that hydrogenated coconut oil develops a strong and characteristicflavor duringstorageat about 5°C for 2 months, while it seldom does during storage at 20°C for 2 months. The volatile materials developed during storage of hydrogenated coconutoils at 5°C and 20°C for 2 months were collected by deodorization into dry ice traps, respectively. Flavor componentsof the volatile matter were fractionated by gas chromatography, and identified chemically by their IR spectraand retention times. It was concluded that the development of the characteristic flavor during the storage of hydrogenated coconut oil at 5°C was caused by the appearance of free fatty acid swhich were produced during the storage, and n-hexanoic and n-octanoic acid had the much greater sharein the flavor. Andsplittingof the oil during the storage seemed to occure selectivelyin the esterbondwithrelatively lower fatty acids. Non-acidic volatile compounds were found more in the hydrogenated coconut oil stored at 20°C thanin the oil stored at 5°C However, they did not have any responsibility for the characteristic flavor.
社団法人日本油化学会の論文