Effect of type of oil and addition of δ-tocopherol on model flavor compound stability during storage

Segolene Leclercq, Gary A Reineccius, Christian Milo

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

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, δ-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 δ-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.

Original languageEnglish (US)
Pages (from-to)9189-9194
Number of pages6
JournalJournal of agricultural and food chemistry
Volume55
Issue number22
DOIs
StatePublished - Oct 31 2007

Keywords

  • Aroma stability
  • Matrix effect
  • Oxidation
  • Storage
  • Tocopherol

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