Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C

Tae Yung Chung, Jason P. Eiserich, Takayuki Shibamoto

Research output: Contribution to journalArticle

41 Scopus citations

Abstract

Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were used to identify 99 volatile compounds in headspace samples of peanut oil heated to 50,100,150, or 200 °C for 5 h. There were 42 hydrocarbons, 22 aldehydes, 11 fatty acids, 8 alcohols, 8 ketones, 4 furans, 2 esters, and 2 lactones identified. Identification of formaldehyde, acetone, acetaldehyde, propanal, 2-pentanone, butanal, and 2-hexanone was achieved only after their transformation to corresponding thiazolidine derivatives. The total amount of all identified volatiles increased as the temperature of the oil was increased.

Original languageEnglish (US)
Pages (from-to)1467-1470
Number of pages4
JournalJournal of Agricultural and Food Chemistry®
Volume41
Issue number9
StatePublished - 1993

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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