Changes in volatiles of palm kernel oil before and after kernel roasting

Zhang, Wencan; Wang, Rui; Yuan, Yonghong; Yang, Tiankui; Xu, Dingde

doi:10.1016/j.lwt.2016.06.051

Cited by 48 publications

(58 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous research has shown that the major aroma compounds in roasted PK and corresponding PKO are O ‐heterocyclic compounds, N ‐heterocyclic compounds, carbonyl compounds and esters, along with others . Among these compounds, substituted pyrazines and furan and pyran derivatives are the most aroma‐active ones as identified by gas chromatography/olfactometry (GC/O), most of which are thought to originate from thermal reactions occurring during the roasting process .…”

Section: Introductionmentioning

confidence: 99%

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…Individual pyrazines were analyzed as their changes were the most remarkable and prevalent after all proteases treatment. In addition, pyrazines are one of the most important group of aroma‐active compounds that are responsible for the flavor of PKO as detected by GC‐O in our previous study (Zhang et al., ).…”

Section: Resultsmentioning

confidence: 78%

“…Aroma‐active compounds identified by GC‐O in our previous study are considered as most important contributors to the overall flavor (Zhang et al., ). Besides pyrazines, changes of other aroma‐active compounds in PKO with or without protease pretreatment were observed and the results are presented in Figure .…”

Section: Resultsmentioning

confidence: 94%

“…Pyrazines are predominant flavor compounds in thermally processed foods, contributing to the typical roasted, nutty and sometimes earthy flavor (Parker et al., ). Our previous study showed that ethyl pyrazine, 2, 6‐dimethyl pyrazine, 2,5‐dimethyl pyrazine, 2,3‐dimethyl pyrazine, 3‐ethyl‐2,5‐dimethyl pyrazine, and 5‐methyl‐6,7‐dihydro‐(5H)‐cyclopentapyrazine were the most aroma‐active volatiles in imparting the nutty and roasted aroma property in PKO (Zhang et al., ). Generation of these compounds after protease treatment would thus account for a more pronounced nutty and roasty sensory profile of PKO.…”

Section: Resultsmentioning

confidence: 99%

“…The PK roasting process in producing PKO is critical to the aroma as it is the main aroma generation step. Previous research has indicated that PKO extracted from roasted PK possesses a favorable and pleasant odor (Jayalekshmy, Narayanan, & Mathew, ; Zhang, Wang, Yuan, Yang, & Liu, ). Gas chromatography‐olfactometry (GC‐O) revealed the aroma‐active compounds that are responsible for the overall flavor of PKO, most of which are originated from the Maillard reaction during roasting (Zhang et al., ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Pretreatment of palm kernels with proteases modified the volatile flavor compounds of palm kernel oil

Zhang

2018

J Food Biochem

Self Cite

View full text Add to dashboard Cite

Three commercial proteases, namely Protamex, Neutrase, and Alcalase were applied to treat palm kernel (PK) powders with the aim to modify the flavor of palm kernel oil (PKO) obtained from roasted PK. The results showed that after protease treatment and roasting, the volatile profile of obtained PKO was significantly modified with more pyrazines and other N‐heterocyclic compounds being formed. Protamex, among others, was especially effective in enhancing the generation of such N‐heterocyclic compounds. Besides, aroma‐active compounds such as benzeneacetaldehyde, 1‐(2‐furanyl)‐ethanone and 5‐methyl‐2‐furancarboxaldehyde were found at higher levels in protease‐treated PKO, whereas the content of 2‐furanmethanol decreased. On the basis of all pyrazines and other aroma‐active compounds, principal component analysis (PCA) clearly separated the protease‐treated PKOs from their respective control, with the volatile profile of PKOs derived from Protamex‐ and Alcalase‐treated PK being the most distinct. Practical applications The flavor quality is an important factor to edible oils which determines their application and acceptability to a large extent. For a long time, PKO is used as non‐flavor related fat base in food areas. The results in this study suggest that it is possible to use proteases to pretreat PK to modulate the flavor of PKO. The improvement in flavor would not only be beneficial for the current utilization of PKO, especially in bakery and confectionery areas, but also widen the scope of its applications. Besides, protease pretreatment combined with the thermal reactions as a novel approach might also be applied to modulate the flavor of other seeds’ oils with or without adaption.

show abstract

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil

Asuzu

Wyatt

Asare‐Okai

et al. 2023

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX‐acetone (1:1, vol/vol) and DCM‐acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co‐solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2‐undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non‐polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.

show abstract

Changes in volatiles of palm kernel oil before and after kernel roasting

Cited by 48 publications

References 19 publications

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

Pretreatment of palm kernels with proteases modified the volatile flavor compounds of palm kernel oil

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil

Contact Info

Product

Resources

About