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KMID : 0903519910340020154
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 2 p.154 ~ p.161
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Headspace gas chromatographic analysis as an objective method for measuring rancidity in soybean oil
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Abstract
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An objective method for measuring rancidity in soybean oil was developed based on the volatile contents obtained by headspace gas chromatographic analysis. Apparatus for headspace volatile cold trapping-thermal desorption was described, designed to collect and analyze volatiles of soybeam oil. Samples of commercially processed soybean oil were stored under controlled condition and then evaluated for flavor by a eight member trained panel and for volatile contents by headspace gas chromatographic analysis. Twenty-three GC peaks were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The volatile compunds identified were autoxidation products of principal unsaturated fatty acids of soybean oil. The simple linear regressions of flavor score with the pentanal or hexanal contents in aged soybean oil gave correlation coefficient of 0.990 and 0.994, respectively. Pentanal and hexanal contents could be used as a potentially useful index for predicting flavor scores of soybean oil.
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