AGFD 70 |
| We determined the effect of low oxygen or d- tocopherol addition on the stability of model flavor compounds stored in two different oil matrices (medium chain triglyceride [MCT] or sunflower oil [SfO]). A model aroma compound mixture was prepared in these oils and stored under ambient air or an argon atmosphere (ca. 20% and <0.5% residual oxygen, respectively), or with added d- tocopherol (0.01%). Samples were analyzed by static headspace - GC/FID to determine the stability of the different flavor compounds. The type of oil had the most significant effect (P< 0.01) on the stability of the model sulfur compounds, diacetyl and pyrrole (lowest losses of flavor compounds when dissolved in MCT). Samples stored in a low oxygen atmosphere had significantly (P< 0.05) lower losses of model flavor compounds than those stored in ambient oxygen level atmospheres. d-tocopherol provided some benefit only later in storage. |
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General Papers
8:00 AM-1:00 PM, Tuesday, August 21, 2007 BCEC -- 255, Oral
Division of Agricultural & Food Chemistry |