van Ruth S M, Roozen J P, Jansen F J
University College Cork, Department of Food Science and Technology, Ireland.
Nahrung. 2000 Oct;44(5):318-22. doi: 10.1002/1521-3803(20001001)44:5<318::AID-FOOD318>3.0.CO;2-4.
The aroma compositions of oxidised sunflower oil, linseed oil and a blend thereof (85/15) were compared with frequently used indicators for primary and secondary lipid oxidation. Primary lipid oxidation was followed by the formation of conjugated dienes, secondary lipid oxidation by proponal and hexanal formation. Highest concentrations of conjugated dienes and propanal were measured in the linseed oil, followed by the blend and sunflower oil, respectively. Highest concentrations of hexanal were determined in the blend. At similar primary oxidation levels, volatile compounds of the oils were isolated in a model mouth system and subsequently analysed by gas chromatography/sniffing port analysis. Propanal, pentanal, 1-penten-3-one, hexanal, 1-pentanol, octanal, 1-octen-3-one, 1-octen-3-ol and (E,Z)-2,4-heptadienal possessed detectable odours. Comparing the three oils, most aroma compounds and greatest intensities were determined in the blend. Conjugated diene concentrations did not predict the formation of aroma compounds adequately. Although propanal and hexanal concentrations were reasonable indicators for aroma development in linseed and sunflower oil, respectively, neither of the indicators predicted aroma development in all three oils sufficiently.
将氧化向日葵油、亚麻籽油及其混合物（85/15）的香气成分与常用的一级和二级脂质氧化指标进行了比较。一级脂质氧化通过共轭二烯的形成来跟踪，二级脂质氧化通过丙醛和己醛的形成来跟踪。在亚麻籽油中测得的共轭二烯和丙醛浓度最高，其次分别是混合物和向日葵油。在混合物中测得的己醛浓度最高。在相似的一级氧化水平下，在模拟口腔系统中分离出油的挥发性化合物，随后通过气相色谱/嗅闻口分析进行分析。丙醛、戊醛、1-戊烯-3-酮、己醛、1-戊醇、辛醛、1-辛烯-3-酮、1-辛烯-3-醇和（E,Z）-2,4-庚二烯醛具有可检测到的气味。比较这三种油，混合物中测定出的香气化合物最多，强度也最大。共轭二烯浓度不能充分预测香气化合物的形成。尽管丙醛和己醛浓度分别是亚麻籽和向日葵油香气形成的合理指标，但这两种指标都不能充分预测所有三种油中的香气形成。
