Chang LIU’s research while affiliated with National Institutes for Food and Drug Control, China and other places

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Publications (1)


Figure 1. Total ion current chromatogram based on GC/MS at different temperature during linolenic acid heating.
Figure 2. Formation temperatures of different volatile compounds from linolenic acid oxidation during heating.
Figure 3. Heatmaps of volatile compounds from linolenic acid oxidation during heating.
Figure 4. PCA plots of volatile compounds from linolenic acid oxidation during heating. (A) Scoring scatter plot; (B) loading scatter plot.
Figure 5. Potential oxidative mechanism of linolenic acid.
Volatile metabolite profiling of linolenic acid oxidation in the heating process
  • Article
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March 2023

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105 Reads

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2 Citations

Food Science and Technology (Campinas)

Longze LIU

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Chang LIU

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Shaohua DOU

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Abstract Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during heating were detected and analyzed by using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total of 52 volatile compounds were identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) and aromatic compounds (6). The forming temperature of each volatile compound was also determined. It was found that most volatile compounds with shorter carbon chains were mainly generated at lower temperatures, while volatile compounds with longer carbon chains were mainly produced at higher temperatures. Results of principal component analysis show that most of the identified volatiles were considered as the characteristic ones of the high temperature points. Potential thermal oxidation mechanism of linolenic acid was also given at the same time.

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Citations (1)


... However, compounds derived from lipid degradation were observed. These included two identified aldehydes, hexanal and nonanal, which are oxidation products of free fatty acids such as linoleic and linolenic acids [42,43]. If the concentration of these compounds is well above certain thresholds, an undesirable rancid aroma is produced in the roasted raw material. ...

Reference:

Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram
Volatile metabolite profiling of linolenic acid oxidation in the heating process

Food Science and Technology (Campinas)