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Volatile compounds from thermally oxidized methyl oleate

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Lipids

Abstract

Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of compressed air. Heptane, octane, 2-decanone, benzene,o-xylene, methyl hexanoate, methyl heptanoate and methyl octanoate were identified by GLC and mass spectrometry. Mass spectral evidence also was obtained for methyl pimelaldehydate, methyl suberaldehydate and methyl azelaaldehydate. Organic synthesis confirmed the identity of methyl azelaaldehydate. Most of the products formed suggested that autoxidation was responsible for the degradation occurring at the temperatures employed in this study.

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Author information

Author notes

  1. D. A. Withycombe

    Present address: Department of Food Science, University of Wisconsin, 53706, Madison

Authors and Affiliations

  1. Department of Food Science and Technology, Oregon State University, 97331, Corvallis

    D. A. Withycombe, L. M. Libbey & R. C. Lindsay

Authors
  1. D. A. Withycombe
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  2. L. M. Libbey
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  3. R. C. Lindsay
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Additional information

Paper No. 2628 from the Oregon Agricultural Experiment Station.

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Withycombe, D.A., Libbey, L.M. & Lindsay, R.C. Volatile compounds from thermally oxidized methyl oleate. Lipids 6, 758–762 (1971). https://doi.org/10.1007/BF02531303

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  • DOI: https://doi.org/10.1007/BF02531303

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