Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties

•Heated steryl esters formed volatiles from fatty acids and steryl moieties•Volatile aldehydes and ketones were the main compounds found after heating of stigmasteryl esters•Identified two ketones can be used as indicator of phytosterol degradation during food processing

The consumption of plant sterols is reported to have a beneficial effects on human health, i.e. phytosterols are known for their cholesterol-lowering properties. Whereas, they are prone to oxidation and currently there is ongoing worldwide research aimed at the biological effect of phytosterol oxides. In this study volatile compounds formed during thermal degradation of stigmasteryl esters were identified. The research was conducted using standards of stigmasterol, fatty acids and stigmasteryl esters as well as fat enriched with stigmasteryl esters which were thermally treated at 60 °C and 180 °C for 12 h. Volatile compounds were characterised by SPME-GC-MS. Among the volatiles formed during heating of stigmasteryl esters aldehydes, ketones, alcohols and hydrocarbons were found. The mechanism of the formation of volatile compounds from sterol esters was related to oxidation of steryl and fatty acid moieties. In particular, 2-methyl-3-pentanone and 5-ethyl-6-methyl-3-hepten-2-one were identified as unique degradation products formed from degradation of the steryl moiety specifically, and a mechanism of their formation was suggested. Both volatiles could be a good indicator of thermo-oxidative degradation of functional food products enriched in phytosterols and their esters.

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