ポスター発表
- 第1日 5月15日（月） P会場（ホワイエ，会議室1004-1007）
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1P-20 PDF
HS-GC-MSによるトリオレイン劣化ガス評価
Triacylglycerol (TAG), which is a main component of edible fats and oils, generates odor associated with deteriorated compound such as short-chain aldehydes and carboxylic acids by oxidation. Generally the degradation occurs by oxidation at the position of double bond in fatty chain, however, the correlation with the composition and the structure is not well understood by the reason that TAG in food is complex mixture. In addition, commercial available TAGs are not so pure. In this research, triolein with high purity was synthesized as a structural TAG and the degradation was performed by HS-GC-MS analyses. For aldehydes with 6 to 9 chain length, a first-order correlative increase was observed from the early stage of the degradation, where carboxylic acids having the corresponding chain length increased after 4 hours. Interestingly, after 5 hours, the formation of lactone with the corresponding structure was also observed. In this presentation, we will report the correlation between these degraded substances and triolein structure.