Skip to main content
SpringerLink
Log in

A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Holm U., K. Ekbom, and G. Wode, JAOCS,34, 606 (1957).

    Article  CAS  Google Scholar 

  2. Chang, S. S.,, and F. A. Kummerow,Ibid., 32 341 (1955).

    Article  CAS  Google Scholar 

  3. Henick, A S., M. F. Benca, and J. H. Mitchell, Jr.,Ibid., 31, 88(1954).

    Article  CAS  Google Scholar 

  4. Hoffmann, G.,Ibid., 38 31 (1961).

    Google Scholar 

  5. Turner E. W., W. D. Paynter, E. J. Montie, M. W. Bessert, G M. Struck, and F. C. Olson, Food Technol.,8 326 (1954).

    CAS  Google Scholar 

  6. Dunkley, W. L.,Ibid., 5, 342 (1951).

    CAS  Google Scholar 

  7. Caldwell, E. F., and B. Groggr,Ibid., 9, 185 (1955).

    CAS  Google Scholar 

  8. Schwarte M. G., and B. M. Watts, Food Res.,22 76 (1957).

    Google Scholar 

  9. Jacobson, G. A., Proceedings, Flavor Chemistry Symposium, Campbell Soup Co., 1961, p. 165.

  10. Tarladgis, B. G., A. M. Pearson, and L. R. Dugan, JAOCS,39, 34 (1962).

    Article  CAS  Google Scholar 

  11. Wilbur, K. M., F. Bernheim, and O. W. Shapiro, Arch. Biochem., 24, 305 (1959).

    Google Scholar 

  12. Tarladgis, B. G., and B. M. Watts, JAOCS,37, 403 (1960),

    CAS  Google Scholar 

  13. Taufel, H. C. K., and R. Zimmerman, Fette, Seilen, Anstrich- mittel,63,226 (1961).

    Article  CAS  Google Scholar 

  14. Martin, C, J., A. I. Schepartz, and B. F. Daubert, JAOCS,25, 113 (1948).

    Article  CAS  Google Scholar 

  15. Patton, S., I. J. Barnes, and L. E. Evans,Ibid., 36, 280 (1959).

    Article  CAS  Google Scholar 

  16. Hornstein, I., and P. F. Crowe, J. Agr. Food Chem.,8 494 (1960).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Basic Research Department, Campbell Soup Co., Camden, New Jersey

    G. A. Jacobson, J. A. Kirkpatrick & H. E. Goff

Authors
  1. G. A. Jacobson
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. A. Kirkpatrick
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. H. E. Goff
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Jacobson, G.A., Kirkpatrick, J.A. & Goff, H.E. A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils. J Am Oil Chem Soc 41, 124–128 (1964). https://doi.org/10.1007/BF02673488

Download citation

  • Received:

  • Revised:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02673488

Keywords

Search

Navigation