Odor Detectability of Aldehydes and Alcohols Originating From Lipid Oxidation

Eriksson, Caj; Lundgren, Birgit; Vallentin, K.

doi:10.1093/chemse/2.1.3

Cited by 22 publications

(10 citation statements)

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“…Hexanal has been used as an indicator of rancidity in a variety of foods. Linoleic acid (18:2n6) can be expected to produce pentane, hexanal, malondialdehyde, 0ctana1, and 2,4-decadienal upon autoxidation; aldehydes also arise through thermal degradation of carbohydrates, amino acids, and fats in broiled and grilled meats (Eriksson et al 1976;Shahidi el al. 1986).…”

Section: Introductionmentioning

confidence: 99%

Detectable Odor Thresholds of Selected Lipid Oxidation Compounds at Various Temperatures in a Gelatin Model System

Vega

Brewer

1994

Journal of Food Lipids

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ABSTRACT. This study was undertaken to determine detection thresholds of selected volatile organics known to be produced during the oxidation of food lipids. Gelatin was chosen to simulate a complex thermally‐sensitive food system. Stock solutions of pentanal, hexanal, t‐2‐hexenal, heptanal, t‐2‐octenal, and t,t,‐2,4‐decadienal were prepared using distilled water. A gelatin (3%) dispersion was prepared with distilled water, cooled (22C) then organic stock solutions were added to it at parts per billion (ppb) concentrations. A 16‐member panel was acquainted with the use of the sniffing apparatus with suprathreshold concentrations of the organics used in the study. Samples were presented in ascending order of concentration; judges indicated detectable point of specified stimulus. Odor characters are reported for these organics at each temperature. The detectable odor thresholds (DOT) were positively correlated with viscosity, and negatively correlated with temperature. DOT values ranged from 22 to 170 ppb. DOT values increased in the order of pentanal < hexanal < heptanal < t,t‐2,4‐decadienal < t‐2‐hexenal < t‐2‐octenal.

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Section: Introductionmentioning

confidence: 99%

Detectable Odor Thresholds of Selected Lipid Oxidation Compounds at Various Temperatures in a Gelatin Model System

Vega

Brewer

1994

Journal of Food Lipids

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“…aldehidos son, quizás, los productos secundarios que han recibido mayor atención sin duda debido a la importancia que tienen en las características organolépticas de los alimentos aún a una concentración muy baja (18) (19). Estos compuestos enlazan a las proteínas tanto mediante interacciones hidrofóbicas (20) como electrostáticas (21) y covalentes, siendo éstas últimas las que serán consideradas más extensamente en este estudio porque son las que causan cambios permanentes en los alimentos.…”

Section: Formación De Complejos No Covalentesunclassified

Modificaciones producidas en las proteínas alimentarias por su interacción con lípidos peroxidados. II. Mecanismos conocidos de la interacción lípido (oxidado) - proteína

Hidalgo¹,

Zamora²,

Alaiz³

1992

Grasas y Aceites

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RESUMENModificaciones producidas en las proteínas alimentarlas por su interacción con lípidos peroxidados. II. Mecanismos conocidos de la interacción lípido (oxidado)-protefna Esta parte describe cómo las proteínas alimentarias son modificadas por lípidos oxigenados describiendo los distintos mecanismos conocidos: interacciones hidrofóbicas, reacciones radicalarias y formación de productos covalentes con los productos secundarios de oxidación lipídica. PALABRAS-CLAVE: Alimento -Compuesto fluorescente -Infomnación (artículo) -Interacción hidrofóbica -Interacción lípido (oxidado) -proteína. SUMMARY Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactionsThis part rewiews the mechanisms of oxidizing iipid-protein interactions. Hydrophobic interactions, radical reactions and formation of covalent compounds with secondary products of lipid oxidation are described, KEY-WORDS: Fluorescent compound -Food -Hydrophobic interaction -Information (paper) -Oxidizing lipid -protein interactions.

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“…Experimentally, the odor threshold value in water was found to be 4.5 ppb for n-hexanal (Guadagni et al, 1963) compared with that of 500 ppb for 1-hexanol (Flath et al, 1967). The odor detectability of aldehydes and alcohols among human subjects was studied by Eriksson et al (1976). The threshold levels for these compounds were shown to be dependent on the panelists, with a large variation in the range.…”

Section: Identification Of Flavor Compoundsmentioning

confidence: 99%

Binding of 14C-heptanal to soy proteins glycinin and [beta]-conglycinin

Cooray

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Protein purification 42 Determination of protein concentration Determination of protein purity Antibody production Rocket immunoelectrophoresis General procedures used in the binding experiments Determination of binding Exhaustive elution of the protein-ligand complex Effect of reducing agent on ligand binding to protein Effect of protein unfolding on ligand binding to protein Effect of SDS and protein unfolding on ligand binding to protein. .. Effect of protein modification on the binding of ^'^C-heptanal to protein Results and Discussion Preparation of protein for the binding study Determination of binding 57 Reversibility of ^^C-heptanal binding to soy proteins 59 Determination of the types of bonds involved in the tight interaction of ^^C-heptanal with soy proteins 61 Methodology and interpretation of data in studies of ligand binding to soy proteins 68

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Odor Detectability of Aldehydes and Alcohols Originating From Lipid Oxidation

Cited by 22 publications

References 0 publications

Detectable Odor Thresholds of Selected Lipid Oxidation Compounds at Various Temperatures in a Gelatin Model System

Detectable Odor Thresholds of Selected Lipid Oxidation Compounds at Various Temperatures in a Gelatin Model System

Modificaciones producidas en las proteínas alimentarias por su interacción con lípidos peroxidados. II. Mecanismos conocidos de la interacción lípido (oxidado) - proteína

Binding of 14C-heptanal to soy proteins glycinin and [beta]-conglycinin

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