Precursors of 2-nonenals causing the cardboard off-flavour in butter oil

✍ Scribed by Widder, Sabine ;Grosch, W.

• Book ID: 102219604
• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 432 KB
• Volume: 41
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19970410111

✦ Synopsis

Methyl linoleate (ML) was autoxidised at room temperature in the dark. In comparison to hexanal, (E)-and (Z)-2-octenal, only very small amounts of (E)-2-nonenal were formed, indicating that linoleic acid was not an important precursor of the latter aldehyde. Palmitoleic acid in form of its methyl ester (MP) was studied as an alternative. Aroma extract dilution analysis revealed (E)-Znonenal followed by (E)-2-octanal and (Z)-2-nonenal as the most potent odorants of autoxidised MP. Accordingly, in a butter oil sample in which the concentrations of either palmitoleic acid or linoleic acid were doubled, (E)-2-nonenal increased for 73 percent after addition of MP but only for 10 percent after that of ML. This difference indicates that the cardboard off-flavour ofbutter oil is mainly caused hy an autoxidation of palmitoleic acid.