Volatile compound profiling from soybean oil in the heating process

Abstract

Soybean oil heating or cooking is a very complicated process. In order to better understand the composition of the volatile compounds from soybean oil during heating process, volatile profiling was carried out through vacuum‐assisted headspace solid‐phase microextraction combined with GC‐MS. As a result, a total of 72 volatile compounds were detected and identified during this process, including aldehydes (27), alcohols (14), ketones (10), furans (6), aromatic compounds (9), acids, and esters (6). And the forming temperature of each volatile was determined. Results show most of volatile aldehydes and alcohols were formed at 120°C leading to release off‐flavor largely, which was considered as a critical temperature point for the formation of soybean oil flavor during the whole heating process. Meanwhile, ketones and furans were formed at 150°C, and acids were detected at 180°C. The content of most volatile compounds increased significantly with the temperature raised. Simultaneously, results of principal component analysis demonstrate that flavor characteristics of soybean oil have a big difference between higher and lower temperature in the heating process.

Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process

“…However, volatiles with carbon chains above eight carbons are generated at relatively higher temperatures. In our previous work, the formation temperature of volatiles during linoleic acid heating is lower than that during soybean oil heating, particularly for volatile aldehydes (Xiao et al, 2020). This result indicates that the flavor of foods with high free fatty acid content may deteriorate.…”

Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

“…Subsequently, the HS‐SPME extraction is performed in the usual way while the vial is still under vacuum 31 . Recent food analysis applications of Vac‐HS‐SPME‐GC‐MS include the analysis of extra‐virgin olive oil 17 and soybean oil, 18 while in one fragrance analysis application it was used to discriminate the frankincense resins of different Boswellia spp. by comparing their volatile and semi‐volatile fractions 32 .…”

Optimization and Quality Analysis of Different Extraction Methods of Palm Seed Oil

“…of Palm Seed Oil. For inspection, ultrasonic temperature, ultrasonic time, and solid-liquid ratio on the palm seeds oil extraction and ultrasonic extraction, respectively, single factor is set to the material liquid ratio (1 : 10, 1 : 20, 1 : 30, and 1 : 40), ultrasonic time (20,30,40,50, and 60 min), ultrasonic temperature (40, 45, 50, 55, and 60), experiment of five levels, in a certain single factor when the other two factors maintain the best level. Fixed factor levels were set as solid-liquid ratio of 1 : 30, ultrasonic power 450 W, ultrasonic temperature of 55, and extraction time of 50 min [6].…”

“…As can be seen from Table 9, among the four extraction methods of palm seed oil, the oil yield of aqueous enzymeassisted extraction was the highest, and the best extraction method of palm seed oil was selected after comprehensive consideration [20].…”