Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

dc.contributor.authorGrebenteuch, Sandra
dc.contributor.authorKroh, Lothar W.
dc.contributor.authorDrusch, Stephan
dc.contributor.authorRohn, Sascha
dc.date.accessioned2021-11-08T13:14:16Z
dc.date.available2021-11-08T13:14:16Z
dc.date.issued2021-10-12
dc.date.updated2021-11-05T00:51:48Z
dc.description.abstractThe lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation.en
dc.description.sponsorshipDFG, 414044773, Open Access Publizieren 2021 - 2022 / Technische Universität Berlinde
dc.identifier.eissn2304-8158
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/13836
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-12612
dc.language.isoenen
dc.rightsLicensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc540 Chemie und zugeordnete Wissenschaftende
dc.subject.othertertiary productsen
dc.subject.otherlipid-derived aldehydesen
dc.subject.othervolatile compoundsen
dc.subject.otherflavour deteriorationen
dc.subject.otherhexanalen
dc.subject.other2-butyl-2-octenalen
dc.subject.otheraldol condensationen
dc.subject.otheralkyl furansen
dc.subject.other2-pentylfuranen
dc.subject.otherthermal oxidationen
dc.titleFormation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oilen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber2417en
dcterms.bibliographicCitation.doi10.3390/foods10102417en
dcterms.bibliographicCitation.issue10en
dcterms.bibliographicCitation.journaltitleFoodsen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume10en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Lebensmittelchemie und Analytikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmittelchemie und Analytikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
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