ラウリン型ハードバターに関する研究 (第1報) : においのもどり

概要

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Lauric hard butter made from coconut oil and palm kernel oil, has been used in confectionery coatings because of its excellent palatability and high oxidative stability. However, sometimes it develops distinct odor when it is used in the coatings of moist cake such as manjyu (one of Japanese cake). The odor is sweet but unpleasant. In most cases, it develops with molds and seems to be ketonic rancidity.<BR>In this study, hydrogenated coconut oil was forced to develop the distinct odor under special condition and odoriferous compounds were isolated and identified as 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone by IR and gaschromatography.
社団法人日本油化学会の論文