Autoxidation products of 2,4‐decadienal

Matthews, R. F.; Scanlan, Richard A.; Libbey, Leonard M.

doi:10.1007/bf02638534

Cited by 67 publications

(40 citation statements)

References 20 publications

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“…Nonanal and octanal, on the other hand, were the major volatile degradation products formed from oleic acid ( Table 2). The relatively lower concentrations of 2,4-decadienal and 2,4-heptadienal, the respective oxidation products of linoleic and linolenic acids might be due to further degradation of these compounds to produce other volatile compounds such as ethanal and 2-propenal, under the frying conditions used in the present study [37,38]. Similarly to TPC, the rate of VCC formation during degradation of unprotected CTG was significantly higher when the tocopherol isomers mixtures were applied.…”

Section: Tocopherolsmentioning

confidence: 73%

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

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The endogenous minor components from canola, rice bran, sesame and palm oils including selected phospholipids, and various combinations of tocopherol isomers were tested during frying using canola oil triacylglycerols as the frying medium. Thermo-oxidative degradation was assessed by measurement of the total polar components, the rate of volatile carbonyl compounds and 4-hydroxynonenal formation. All the tested minor components protected to a different extent canola triacylglycerides from thermo-oxidative degradation during frying. No significant differences were observed in the protection of the triacylglycerides among all the tested tocopherol isomers and their mixtures. Irrespective of the composition of tocopherol homologous, an increase in the added amounts above 1,000 lg/g did not improve protection. Minor components isolated from rice bran and sesame oils offered better protection during canola triacylglycerides frying than endogenous minor components isolated from canola oil. When 0.2% phosphatidylcholine or phosphatidylethanolamine was added to the canola triacylglycerides, the amount of formed polar components decreased twice as compared to the tocopherol isomers. Accordingly, by optimizing the composition and the concentration of the endogenous minor components, the frying performance of oil can be significantly enhanced.

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Section: Tocopherolsmentioning

confidence: 73%

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

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“…Further oxidation of unsaturated aldehydes complicates the understanding of the origin of shorter chain aldehydes and other volatile products. For example, from autoxidation of pure 2,4-decadienal at room temperature, a complex mixture of volatile products such as butenal, hexanal, 2-heptenal, 2-octenal, benzaldehyde, glyoxal, trans-2-buten-l,4-dial, furan, ethanol, acrolein, pentane, benzene, and acetic, hexanoic, 2-octenoic and 2,4-decadienoic acids have been identified by Matthews et al (1971). The oxidation of 2-nonenal at 45°C produces C2, C3, C7, C8 alkanals, glyoxal, and a mixture ofC7, C8 and C9 (X-keto aldehydes (Lillard and Day, 1964).…”

mentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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“…Its abundance can be explained on the one hand by the relatively high yields of 15-HPETE (~35%) as reported by Yamagata et al (32). On the other hand, odorant 1 is also known to be a secondary autoxidation product of 2,4-decadienal, compounds 3 and 4, in Scheme 2 (33,34). a Odor thresholds in air were taken from the literature: 1 (27), 2 (28), 4 (29), 5 (30).…”

Section: Resultsmentioning

confidence: 85%

Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay

Lin

Fay

Welti

et al. 2001

Lipids

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Six odor-active compounds generated by autoxidation of arachidonic acid (AA) were quantified by isotope dilution assay (IDA), i.e., hexanal (1), 1-octen-3-one (2), (E,Z)-2,4-decadienal (3), (E,E)-2,4-decadienal (4), trans-4,5-epoxy-(E)-2-decenal (5), and (E,Z,Z)-2,4,7-tridecatrienal (6). Compound 1 was the most abundant odorant with about 700 mg/100 g autoxidized AA, which corresponds to 2.2 mol% yield. Based on the odor activity values (ratio of concentration to odor threshold), odorants 3 (fatty) and 5 (metallic) showed the highest sensory contribution followed by 1 (green), 2 (mushroom-like), 6 (egg white-like), and 4 (fatty). For the first time, reliable quantitative results are reported for odorants 1-6 in autoxidized AA, in particular odorant 6, which is a characteristic compound found in autoxidized AA. Synthesis of deuterated 6, required for IDA, is described in detail. The formation of odorants 1-6 by autoxidation of AA is discussed with respect to the quantitative data.

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Autoxidation products of 2,4‐decadienal

Cited by 67 publications

References 20 publications

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Oxidative pathways to the formation of off-flavours

Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay

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