脂質の呈味性に関する研究 (第5報) : 加熱大豆油中の揮発性分解物の呈昧性に及ぼす影響

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Many studies have been carried out on the odour of volatile decomposition products (VDP) formed during the thermal oxidation of edible fats and oils. However, little is known on the taste of these compounds. This paper deals with the organoleptic tests of VDP. VDP used for the tests was obtained in 0.05% yield during the molecular distillation of thermally oxidized soybean oil in a previous experiments. VDP was fractionated into free fatty acids, lactones, sterols and alcohols, and carbonyl compounds. Besides 2, 4-decadienal and several 2-alkenals, which were detected as the flavor of heated oil as described in a previous paper, 2-nonenoic-γ-lactone and 1-pentene-3-ol were synthesized and used for the tests. The results indicated that lactones and carbonyl compounds were greatly responsible for the flavor of heated oil.
社団法人日本油化学会の論文