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KMID : 1024420130170040407
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Food Engineering Progress
2013 Volume.17 No. 4 p.407 ~ p.411
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Changes of Volatile Aldehydes in Soybean Oil Used for Deep-fat Frying in Large-scale Catering
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Park Hye-Jung
Yim Joo-Hyuk
Um Kyoung-Hwa
Kim Jeong-Soon
Lee Sang-Mi
Kim Young-Suk
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Abstract
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Changes in the contents of volatile aldehydes due to lipid oxidation in soybean oil during the deep-fat frying offried squid rings were determined using solid phase micro-extraction (SPME) and gas chromatography-mass spec-trometry (GC-MS). A total of 16 aldehydes such as pentanal, hexanal, heptanal, (Z) or (E)-2-heptenal, octanal,(E,E)-2,4-heptadienal, (E)-2-dodecenal, nonanal, (E)-2-nonenal, decanal, (E,E)-2,4-nonadienal, 4-oxononanal, (Z) or(E)-2-decenal, undecanal, (E,E)-2,4-decadienal, and 2-undecenal were identified in the soybean oil during frying pro-cess in mass food service. The relative contents of five aldehydes such as pentanal, hexanal, (Z) or (E)-2-heptenal,(E,E)-2,4-heptadienal, and (E,E)-2,4-nonadienal were significantly increased in the frying oil used over 3 times.Also, there were significant differences in the relative contents of the seven aldehydes such as (E)-2-dodecenal, nan-anal, (E)-2-nonenal, 4-oxononanal, (Z) or (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal between control andused soybean oil.
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KEYWORD
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soybean oil, frying oil, solid phase microextraction (SPME), aldehydes, lipid oxidation
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