大豆油の変敗臭成分について : 食用油の変敗臭に関する研究 (第1報)
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Soybean oil was oxidized at 110°C until strong rancid flavor developed, and was distilled at 80°C under 0.050.1mmHg.<BR>The volatile flavor components were condensed in a trap cooled with liquid nitrogen and were extracted from trap contents with a few drops of ethyl ether. The flavor concentrate was separated with 10% Na<SUB>2</SUB>CO<SUB>3</SUB>, Girards T reagent into three fractions, namely, acid, carbonyl and other compounds (named non-carbonyl), respectively. Each fraction was fractionated by gas chromatography. Isolated compounds were classified by quality test using mercuric acetate, silver oxide and 3-nitro-phthalic anhydride, using at least two stationary phases. Several of them were further verified by infrared spectroscopy.<BR>In carbonyl and acid fraction the following compounds were characterized; C<SUB>2</SUB>, C<SUB>5</SUB>C<SUB>9</SUB> <I>n</I>-alkanal, C<SUB>4</SUB>C<SUB>9</SUB> 2-alkenal, C<SUB>7</SUB>, C<SUB>10</SUB> 2, 4-dienal, C<SUB>2</SUB>C<SUB>6</SUB> <I>n</I>-saturated fatty acid, and C<SUB>3</SUB>C<SUB>5</SUB> unsaturated fatty acid. The noncarbonyl fraction was mainly composed of saturated and unsaturated alcohols, and pent-1-en-3-ol, <I>n</I>-amyl alcohol and oct-1-en-3-ol were identified.
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