Composition and odour of volatiles from autoxidised methyl arachidonate

Abstract

A B S T R A C TMethyl arachidonate was subjected to autoxidation at room temperature either alone or in a water emulsion. Volatiles in the headspace were collected on Tenax and analysed by GC-MS, and the amounts and identities of the major and minor volatiles were compared. Generally, the same compounds were formed in both systems, but whereas the amounts varied the changes were consistent with the role of water in lipid oxidation. Twelve volatiles accounted ,for 90% of the total, wiih oct-l-en-3-01 ( 3 0 4 0 x), hept-2-end (10-1 7 %)and hexanal (6-1 7 %)most prominent. Over 40 other volatiles were detected. The odour of individual components in both systems was assessed using a GC equipped with a sniffing port.

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

“…Perea Locas reported that cysteine can degrade and produce acetaldehyde and glyceraldehyde that can undergo aldol condensation to produce furan after the cyclization and dehydration steps . However, a study also reported that furan could be generated by fatty acid oxidation …”

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

“…Furans can be found in dehydrated or fermented condensates of carbohydrate or formed by the Amadori rearrangement pathways (Whistler & Daniel, 1985). They can also be produced by the oxidation of fatty acids, such as 2-pentylfuran, reported to impart reversion, beany, grassy and licorice-like flavour in soybean oil (Taylor & Mottram, 1990). The presence of several furans and its derivatives, such as furfural that could be resulted from glucose pyrolysis and the Maillard reaction was confirmed on the soybean fermented paste (Lee, Seo, & Young-Suk-Kim, 2006).…”

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

“…Furans can be found in dehydrated or fermented condensates of carbohydrate or formed by the Amadori rearrangement pathways (Whistler & Daniel, 1985). An oxidation product of fatty acids, 2-pentyl furan, was reported to being impart reversion, beany, grassy and licorice like flavor in soybean oil (Taylor & Mottram, 1990). The presence of several furans and its derivatives such as furfural, which could be resulted from glucose pyrolysis and the Maillard reaction, was confirmed on the fermented paste products (Lee, Kang, & Min, 2003).…”