Forming mechanism of volatile compounds of corn oil during heating
CHENG Kunya1,2, DU Bing3, FU Yue4, BAO Yuxiang1,2, XIAO Lin1,2, WANG Binchen1,2, GENG Yufeng1,2, DONG Liang1,2*
1(Dalian Polytechnic University,School of Food Science and Technology, Dalian 116034,China) 2(National Engineering Research Center of Seafood, Dalian 116034,China) 3(Dalian Polytechnic University,School of Textile and Material Egineering, Dalian 116034,China) 4(Shenyang Chemical School, Shenyang 110122,China)
Abstract: The volatile components of corn oil during heating were analyzed by vacuum-assisted headspace solid-phase microextraction gas chromatography-mass spectrometry to reveal the mechanism of flavor formation in the process of heating. Fifty two volatile compounds including aldehydes (21), ketones (8), alcohols (9), furans (3), acids and esters (8) and aromatic compounds (3) were identified. At the same time, the temperature for the component formation was also been determined. The results showed that temperature had a great influence on the formation and content of volatile compounds. In the low-temperature ranging from 30 to 100 ℃, the flavor components of corn oil were mainly C6-C10 volatile aldehydes and alcohols. However, when the temperature was over 100 ℃, especially at 150 ℃, many long-chain aldehydes and alcohols, furans, acids and esters were formed. The content of most volatile compounds increased greatly during heating, especially from 120 ℃ to 150 ℃.
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2021, Vol. 47 
