Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein

J Agric Food Chem. 2001 Feb;49(2):899-905. doi: 10.1021/jf000822f.

Abstract

To determine sources of desirable deep-fried flavor in frying oils, degradation products from heated triolein and trilinolein with 5-31% polar compounds representing low to high deterioration were evaluated by purge-trap gas chromatography-mass spectrometry-olfactometry. (E,E)-2,4-Decadienal, 2-heptenal, 2-octenal, 2,4-nonadienal, and 2,4-octadienal produced deep-fried odor at moderate-strong intensities in heated trilinolein. However, unexpected aldehydes-2,4-decadienal, 2,4-undecadienal, 2,4-nonadienal, and 2-octenal (all <15 ppm)-were produced in triolein heated for 6 h. These dienals possibly were produced by hydroperoxidation and/or hydroxylation followed by dehydration of 2-alkenals. The 2-alkenals were produced from thermal decomposition of hydroperoxides, epoxides, and keto and dimeric compounds produced during the heating of triolein. These aldehydes produced low intensities of deep-fried odor in triolein. This information helps to explain sources of the deep-fried flavor that is characteristic of high linoleic frying oils but which is only at low intensity levels in high oleic frying oils.

MeSH terms

  • Chromatography, High Pressure Liquid / methods
  • Cooking
  • Gas Chromatography-Mass Spectrometry / methods
  • Hot Temperature
  • Humans
  • Linoleic Acid / chemistry*
  • Odorants*
  • Oleic Acid / chemistry*
  • Taste*
  • Triglycerides / chemistry*
  • Triolein / chemistry*
  • Volatilization

Substances

  • Triglycerides
  • Triolein
  • Oleic Acid
  • Linoleic Acid
  • trilinolein