Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics

C. M. KOELSCH, T. W. DOWNES, T. P. LABUZA

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

A system was developed to continuously quantify hexanal produced via lipid oxidation of oils at constant oxygen concentrations. Two kinetic models were derived from molecular mechanisms of oxidation to describe the initial (a cubic model) and accelerated (an extended model) stages of oxidation. The kinetic models illustrated the mechanistic influence of oxygen on rate constants and fit the data as well as simplistic curve fitting models. The monomolecular reaction phase showed the expected hyperbolic fit of inverse rate vs reciprocal oxygen concentration. The break point between initial and accelerated stages as function of oxygen concentration was represented by a logarithmic function.

Original languageEnglish (US)
Pages (from-to)816-820
Number of pages5
JournalJournal of food science
Volume56
Issue number3
DOIs
StatePublished - May 1991

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