脂質の呈味性に関する研究 (第4報) : 加熱大豆油の呈味性

概要

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In a previous paper, authors assumed that glyceride monomers with some functional groups, which were eluted with 6O% isopropyl ether (IPE) in n-hexane on silicic acid chromatography, should be responsible for the taste of thermally oxidized soybean oil (TOSO). However, we detected later the presence of “heated oil-like” taste in IPE-ethyl ether (1 : 1) fraction rather than in 60% IPE fraction. In the present study, the separation of this polar fraction components by gel permeation chromatography was carried out. The fraction with mean molecular weight of 306, obtained by twice gel chromatography, did not have the “heated oil-like” taste after the passing through the Schwartz column. 2, 4-Decadienal and several 2-alkenals containing 4 to 10 carbon atoms were detected in the carbonyl compounds eluted from the Schwartz column. These results indicated that the glycerides in TOSO are all tasteless. However, carbonyl compounds such as 2, 4-decadienal and some other low molecular weight compounds were found to have “heated oil-like” taste.
社団法人日本油化学会の論文