Salaries and Research Support Provided by State and Federal Funds Appropriated to the Ohio Agricultural Research and Development Center, The Ohio State University, Journal Article No. 140–82.
Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1429–1430, September 1983
How to Cite
MIN, D. B. and WEN, J. (1983), Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil. Journal of Food Science, 48: 1429–1430. doi: 10.1111/j.1365-2621.1983.tb03508.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/20/82; revised 4/30/83; accepted 5/6/83
The effects of 2.5, 4.5, 6.5, and 8.5 ppm dissolved free oxygen on volatile compounds formation and dissolved free oxygen disappearance in oils during storage were studied. The amount of compounds formed in oil containing 8.5 ppm was double that in oil containing 2.5 ppm oxygen. The rate of oxygen disappearance in oil containing 8.5 ppm was three times as fast as that in oil containing 2.5 ppm oxygen. The rates of dissolved oxygen disappearance and formation of volatile compounds were significantly different for the four levels of dissolved oxygen (P < 0.05). As the initial oxygen concentration in oil increased, the rate of oxygen disappearance and the amount of compounds formed increased. The results indicate that the formation of volatile compounds in oil during storage can be minimized by lowering the oxygen content.