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 language | English (US) |
|---|---|
| Pages (from-to) | 1467-1470 |
| Number of pages | 4 |
| Journal | Journal of Agricultural and Food Chemistry® |
| Volume | 41 |
| Issue number | 9 |
| State | Published - 1993 |
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)