ラウリン型ハードバターに関する研究 (第4報) : 加熱により生ずる揮発性物質の分離と確認

概要

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Non-acidic volatile decomposition products from hydrogenated coconut oil used for deep fat frying were studied. The oil developed distinctive coconut-like flavor by heating for frying. Volatile products were seperated from the oil by vacuum steam distillation and further refined by molecular distillation. Distilled products were separated into four fractions by TLC. Each fraction was identified by IR, GC and MS. They were n-alkanes with carbon numbers 10 to 17, n-alkanals and 2-alkanones C5 to C13 and γ-lactones C5 to C13. Among those, compounds with odd number of carbon atoms had higher peak in gaschromato-gram for alkane and carbonyl compounds, and compounds with even number of carbon atoms had higher peak for γ-lactone. Mechanisms for formation of these compounds were discussed.
社団法人日本油化学会の論文