Abstract
Hydrogenated cotton seed oil, hydrogenated linseed oil, hydrogenated soybean oil and completely hydrogenated soybean oil were heated to 130°C to collect volatile hydrogenation flavor. In volatile component from hydrogenated linseed oil, the existence of 6-trans-nonenal was confirmed using the gas liquid chromatography and infrared spectra. This compound is obviously small in the quantity. In volatile component of hydrogenated soybean oil, 6-trans-nonenal could not be confirmed in this study, which is evidently less than that of hydrogenated linseed oil in the quantity. Flavor of non-acidic volatiles of completely hydrogenated soybean oil and hydrogenated cotton seed oil are different from hydrogenated linseed oil and hydrogenated soybean oil. Also 2 trans-, 4 trans-dodecadienal was identified, which is most in the quantity existing in every flavor component of hydrogenated oil in common.
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