The technical expertise and advice of Drs. Jack Giacin, Ian Gray, Bruce Harte, Reuben Hernandez, and Heidi Hoojat of the School of Packaging at Michigan State University are appreciated. This work was supported by the Center for Food and Pharmaceutical Packaging at Michigan State University and University of Minnesota Agriculture Experiment Station project number 18-78. Paper number 18,367 of the University of Minnesota Agriculture Experiment station.
Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 816–820, May 1991
How to Cite
KOELSCH, C.M., DOWNES, T.W. and LABUZA, T.P. (1991), Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics. Journal of Food Science, 56: 816–820. doi: 10.1111/j.1365-2621.1991.tb05389.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/1/90; revised 8/23/90; accepted 10/13/90.
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.