Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7593678 | Food Chemistry | 2015 | 9 Pages |
Abstract
Analysis of food volatiles generated by processing are widely reported but comparisons across studies is challenging in part because most reports are inherently semi-quantitative for most analytes due to limited availability of chemical standards. We recently introduced a novel strategy for creation of broad spectrum isotopic standards for accurate quantitative food chemical analysis. Here we apply the principle to quantification of 25 volatiles in seven thermally oxidised edible oils. After extended oxidation, total volatiles of high n-3 oils (flax, fish, cod liver) were 120-170Â mg/kg while low n-3 vegetable oils were <50Â mg/kg. Separate experiments on thermal degradation of d5-ethyl linolenate indicate that off-aroma volatiles originate throughout the n-3 molecule and not solely the n-3 terminal end. These data represent the first report using broad-spectrum isotopically labelled standards for quantitative characterisation of processing-induced volatile generation across related foodstuffs, and verify the origin of specific volatiles from parent n-3 fatty acids.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pilar Gómez-Cortés, Gavin L. Sacks, J. Thomas Brenna,