Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical and Volatile Characterization of Structured Lipid from Soybean Oil Containing Conjugated Linoleic Acid

  • Lee, Jeung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Lee, Jong-Ho (Department of Food and Nutrition, Yonsei University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2003.09.01
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Abstract

Structured lipid (SL) produced from soybean oil was enriched with conjugated linoleic acid (CLA). The SL had 21.9 mol % CLA isomers incorporated into SL-soybean after the 24-h reaction. Removal of tocopherols (73～84% loss from original soybean oil) was observed in the SL. Electronic nose can discriminate the aroma of SL-soybean from that of soybean oil. Many oxidative volatiles including pentenal, octenal, 2,4-decandienal, and nonenal were found in SL-soybean. Electronic nose, which is valuable for composite aroma analysis, can provide flavor information together with GC-MS that is useful for qualitative or quantitative analysis of each odor compound in SL.

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References

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