Effect of heat treatments on the volatile composition of coconut oil

Pai, J. S.; Lomanno, S. S.; Nawar, W. W.

doi:10.1007/bf02680186

Cited by 24 publications

(12 citation statements)

References 14 publications

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“…The identification of these peaks was tentatively based on a database of Kovats indices stored in the substance library of the Microsense software using n-alkanes as the standard. Some of the volatile compounds found in this study, such as octane and lactones, were also identified in coconut oil by Pai et al [28] and Jayalekshmy et al [29] and in roasted palm kernels as reported by Jayalekshmy et al [30]. Lactones were the main components giving the characteristic mild, sweet and pleasant coconut flavor [31].…”

Section: Electronic Nose Analysissupporting

confidence: 78%

Use of the SAW Sensor Electronic Nose for Detecting the Adulteration of Virgin Coconut Oil with RBD Palm Kernel Olein

Marina

Man

Amin

2009

J Americ Oil Chem Soc

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An electronic nose (zNose TM ) was applied to the detection of adulteration of virgin coconut oil. The system, which is based on a surface acoustic wave sensor was used to generate a pattern of volatile compounds present in the samples. Virgin coconut oil was mixed with refined, bleached and deodorized palm kernel olein at a level of adulteration from 1 to 20% (wt/wt). Adulterant peaks were identified from the chromatogram profile and fitted to a curve using linear regression. The best relationship (R 2 = 0.91) was obtained between the peak tentatively identified as methyl dodecanoate and the percentage of palm kernel olein added. Pearson's correlation coefficients (r) of 0.92 and 0.89 were obtained between adulterant peak methyl dodecanoate and of the iodine and peroxide values, respectively. Principal component analysis (PCA) was used to differentiate between pure and adulterated samples. The PCA provided good differentiation of samples with 74% of the variation accounted for by PC 1 and 17% accounted for by PC 2. Pure samples formed a separate cluster from all of the adulterated samples.

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Section: Electronic Nose Analysissupporting

confidence: 78%

Use of the SAW Sensor Electronic Nose for Detecting the Adulteration of Virgin Coconut Oil with RBD Palm Kernel Olein

Marina

Man

Amin

2009

J Americ Oil Chem Soc

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“…The low mean for the chips fried in RBDCO may be due to the FFA content of the oil. RBDCO produced large amounts of FFA, mostly short and medium chains, which volatilize during frying and produce off-odor (Pai 1980).…”

Section: Sensory Evaluation Of Potato Chipsmentioning

confidence: 99%

Comparison of the Frying Performance of Refined, Bleached and Deodorized Palm Olein and Coconut Oil

Man

Hussin

1998

Journal of Food Lipids

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The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessment of frying performance of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to RBDCO in frying performance in terms of % FFA, iodine value, foaming tendency and smoke point. However, RBDCO performed better than RBDPO with respect to % polar component, polymer content, resistance to oxidation, color and viscosity. Flavor evaluation showed that potato chips fried in RBDPO were preferred by the panelists.

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“…Some compounds of this nature, as mentioned before, have been previously found in some thermodegraded oils of known or unknown vegetable origin (Takeoka et al, 1996;Chang, Peterson & Ho, 1978;Pai, Lomanno, & Nawar, 1979;Chung, Eiserich & Shibamoto, 1993). In this study the influence of oil type and heating time on the formation of these toxic compounds will be analysed in order to establish if all oils tend to form these toxic compounds in the same way, independently of their composition, or if there are clear differences among them.…”

Section: Introductionmentioning

confidence: 97%