van Ruth S M, Roozen J P, Posthumus M A, Jansen F J
Department of Food Technology, Wageningen Agricultural University, 6700 EV Wageningen, The Netherlands.
J Agric Food Chem. 1999 Oct;47(10):4365-9. doi: 10.1021/jf990024t.
The formation of odor active compounds resulting from initial lipid oxidation in sunflower oil-in-water emulsions was examined during storage at 60 degrees C. The emulsions differed in initial pH, that is, pH 3 and 6. The volatile compounds were isolated under mouth conditions and were analyzed by gas chromatography/sniffing port analysis. The lipid oxidation rate was followed by the formation of conjugated hydroperoxide dienes and headspace hexanal. The initial pH affected the lipid oxidation rate in the emulsions: the formation of conjugated diene hydroperoxides and the hexanal concentration in the static headspace were increased at pH 6. Pentanal, hexanal, 3-pentanol, and 1-octen-3-one showed odor activity in the emulsions after 6 days of storage, for both pH 3 and 6. Larger amounts of odor active compounds were released from the pH 6 emulsion with extended storage. It was shown that this increased release at pH 6 was not due to increased volatility because an increase in pH diminished the static headspace concentrations of added compounds in emulsions.
在60℃储存期间，研究了水包油型葵花籽油乳液中因初始脂质氧化而形成的气味活性化合物。这些乳液的初始pH值不同，即pH 3和pH 6。在模拟口腔条件下分离挥发性化合物，并通过气相色谱/嗅闻口分析进行分析。通过共轭氢过氧化物二烯和顶空己醛的形成来跟踪脂质氧化速率。初始pH值影响乳液中的脂质氧化速率：在pH 6时，共轭二烯氢过氧化物的形成和静态顶空中己醛的浓度增加。储存6天后，戊醛、己醛、3-戊醇和1-辛烯-3-酮在pH 3和pH 6的乳液中均表现出气味活性。随着储存时间延长，pH 6的乳液释放出更多的气味活性化合物。结果表明，pH 6时这种释放量增加并非由于挥发性增加，因为pH升高会降低乳液中添加化合物的静态顶空浓度。
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