Identification of some acids from autoxidation of methyl linoleate

Horvat, Robert J.; McFadden, W. H.; Ng, Hawkins; Lane, William G.; Lee, A.; Lundin, Robert E.; Scherer, James R.; Shepherd, A. D.

doi:10.1007/bf02541216

Cited by 27 publications

(8 citation statements)

References 9 publications

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“…They are, however, produced during the autoxidation of higher fatty acids and their glyceride esters. For instance, Horvat et al (1969) identified 12 fatty acids, including Cl and C5-C9, from autoxidation of methyl linoleate at room temperature. Several reaction pathways have been proposed to explain the formation of short-chain fatty acids.…”

Section: Acidsmentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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Section: Acidsmentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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“…The pentanoic acid, hexanoic acid, and octanoic acids were produced by the oxidation of methyl linoleic acid [ 32 ] and with a higher concentration in SD-raisins, fresh grapes, and AD-raisins, respectively. Dodecanoic acid and 2-ethyl hexanoic acid were only identified in PAD-raisins with a concentration of more than ten µg/g ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Javed

Wang

Andaleeb

et al. 2021

Foods

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Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, β-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively.

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“…The descriptions, precursors of identified compounds [11,12,[21][22][23][24], and aroma descriptors [20,[25][26][27] are presented in Table 2. The fruity, green and sweet aromas [25,26] producing compounds such as decanal, 1-hexanol, 3-octen-2-one and 2-pentyl furan were the leading compounds in terms of concentration, and their contents decreased with storage time.…”

Section: Discussionmentioning

confidence: 99%

“…In sun-dried raisin, all acidic compounds octanoic acid, heptanoic acid, pentanoic acid, and hexanoic acid showed higher concentrations when specifically stored for 8 and 12 months, but in air-dried raisin, these showed irregular trends during storage. The acid compounds were derived from the autoxidation of methyl linoleic acid [24]. Some volatile compounds are specific to the drying method, such as 2-nonanol and methyl octanoate, which were only present in air-dried and sun-dried raisins, respectively.…”

Section: Discussionmentioning

confidence: 99%

Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins

et al. 2020

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Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, respectively. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.

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Identification of some acids from autoxidation of methyl linoleate

Cited by 27 publications

References 9 publications

Oxidative pathways to the formation of off-flavours

Oxidative pathways to the formation of off-flavours

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins

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