Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage |
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| Authors: | Leclercq Segolene Reineccius Gary A Milo Christian |
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| Institution: | Deparment Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, USA. lecle003@umn.edu |
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| Abstract: | The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and stored under either an ambient air or argon atmosphere containing, respectively, ca. 20 and <0.5% residual oxygen as controls or containing a natural antioxidant, delta-tocopherol (0.01%). Samples were analyzed by static headspace GC/FID to determine the stability over time of the compounds in mixture. It was found that the type of oil had the greatest effect (P < 0.01) on overall compound stability. A low-oxygen atmosphere also had a significant (P < 0.05) protective effect on the aroma compounds in both oils. The addition of delta-tocopherol generally offered little additional protection. No significant relationship could be determined between the oxidation of the lipid matrix and the loss of oxidation-sensitive thiol compounds. |
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