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Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products - 2-alkanones and lactones.
Aoyagi, Kanji; Kato, Shunji; Isaka, Daisuke; Sekiguchi, Yoshinori; Otoki, Yurika; Uehara, Hidetaka; Nakagawa, Kiyotaka.
Afiliação
  • Aoyagi K; Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan.
  • Kato S; Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan.
  • Isaka D; Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan.
  • Sekiguchi Y; Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan.
  • Otoki Y; Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan.
  • Uehara H; Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan.
  • Nakagawa K; Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan.
Food Chem X ; 21: 101074, 2024 Mar 30.
Article em En | MEDLINE | ID: mdl-38223526
ABSTRACT
As known for quite a long time now, even saturated fatty acids can be oxidized at high temperatures to produce unique aroma compounds, such as 2-alkanones and lactones. Hydroperoxide positional isomers with a hydroperoxy group at the 2-, 3-, 4-, or 5-position are hypothesized to be responsible for the formation of these aroma components, but this hypothesis has not been verified. For the first time, this study successfully prepared a series of glyceryl trioctanoate hydroperoxide (C8TG;OOH) isomers. The isomers were thermally decomposed, proving that 2-heptanone was selectively formed from C8TG;3-OOH, and γ- and δ-octalactones were mainly formed from C8TG;4- and 5-OOH, respectively. C8TG;2-OOH was also involved in lactone formation, whereas C8TG;6- and 7-OOH were not. This proves the long-standing hypothesis. The mechanism revealed in this work is expected to be useful to create favorable aromas (i.e., 2-alkanones and lactones) from saturated fatty acids.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article