Abstract
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.
Highlights
Edible oil is one of the essential nutrients for human health and is a valuable primary material for many products
We found that triacylglycerols are maintained in the hexane layer and the volatile compounds are collected in the methanol layer; this phenomenon was defined by a model study and named the “oiling-out effect”
out assisted liquid-liquid extraction (OA-LLE) was used to extract volatile compounds from only 5 g of extra virgin coconut oil (EVCO) as a typical model, and we evaluated the extraction efficiency of OA-LLE compared with Head-space solid-phase micro extraction (HS-SPME) and Solvent assisted flavor evaporation (SAFE)
Summary
Edible oil is one of the essential nutrients for human health and is a valuable primary material for many products. To understand the native profile of volatile compounds in edible oils, several methods to extract the volatile compounds have been developed so far
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