Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil IV. Effect of Deodorizing Temperature on Volatile Flavor Component Composition in Corn Oil

탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향 제4보, 탈취온도가 옥수수기름의 휘발성 냄새성분 변화에 미치는 영향

  • 이근보 (영미산업주식회사 연구실) ;
  • 한명규 (용인대학교 식품영양학과) ;
  • 이미숙 (대원공과대학 식품영양과)
  • Published : 1998.06.01


We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.