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KMID : 0903519910340020149
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 2 p.149 ~ p.153
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Evaluation of soybean oil rancidity by pentanal and hexanal determination
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Abstract
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Several commercial soybean oils were stored at 20℃, 40℃ and 60℃ with daily exposure of fluorescent light for 12 hours and evaluated their rancidity by headspace gas chromatographic analysis of pentanal and hexanal. The data of gas chromatographic analysis was compared with organoleptic flavor evaluation. For headspace gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap and flushed into a fused silica capillary column at 250℃. The pentanal and hexanal separated were identified by gas chromatography and gas chromatography-mass spectrometric method. The results showed that the contents of pentanal and hexanal were linearly increased during storage for 100 days. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. A similar linear relationship was also obtained for acid and peroxide value with sensory data. This results suggested the possible implication of pentanal and hexanal as an quality index for rancidity evaluation of soybean oil.
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KEYWORD
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