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Estimating carbonyl compounds in rancid fats and foods

  • Published:
Journal of the American Oil Chemists’ Society

An Erratum to this article was published on 01 November 1954

Summary

A convenient method for the quantitative determination of the carbonyl compounds in fats and oils is described. The procedure is based upon the formation of the 2,4-dinitrophenyl hydrazones of the carbonyl compounds in the presence of trichloroacetic acid catalyst and the colorimetric determination of the hydrazone compounds in alkaline solution. Standardizations are presented for the simultaneous determination of saturated and allenic carbonyl content from the absorbences at 430 and 460 mµ. Applications of these procedures to edible oils are described, and data are presented showing the carbonyl values in relation to other criteria of change. The problem of correlating changes in the carbonyl content of oils with flavor deterioration is now under investigation.

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Author notes

  1. M. F. Benca

    Present address: Custom Chemical Laboratories, Chicago, Ill.

Authors and Affiliations

  1. Quartermaster Food and Container Institute for the Armed Forces, Chicago, Illinois

    A. S. Henick, M. F. Benca & J. H. Mitchell Jr.

Authors
  1. A. S. Henick
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  2. M. F. Benca
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  3. J. H. Mitchell Jr.
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Additional information

This paper reports research undertaken at the Quartermaster Food and Container Institute for the Armed Forces and has been assigned No. 428 in the series of papers approved. The views or conclusions contained in this paper are those of the authors; they are not to be construed as necessarily reflecting the views or indorsement of the Department of Defense.

An erratum to this article is available at http://dx.doi.org/10.1007/BF02638547.

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Henick, A.S., Benca, M.F. & Mitchell, J.H. Estimating carbonyl compounds in rancid fats and foods. J Am Oil Chem Soc 31, 88–91 (1954). https://doi.org/10.1007/BF02612488

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  • DOI: https://doi.org/10.1007/BF02612488

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