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Effect of heat treatments on the volatile composition of coconut oil

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

Abstract

Fresh coconut oil was heated under different conditions for 48 hr at 180 C. The heat treatments included heating in vacuo, heating in air and heating in air and water. The samples were distilled under high vacuum and the volatiles thus obtained were analyzed by combined gas chromatography-mass spectrometry. In all heated samples, a series of n-alkanes and I-alkenes, n-alkanals, methyl alkanones, alkenals, gamma-and delta-lactones, methyl and ethyl esters and free fatty acids were identified. The relative amounts of these compounds varied with the type of heat treatment to which the coconut oil was subjected.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Massachusetts, 01003, Amherst, MA

    J. S. Pai, S. S. Lomanno & W. W. Nawar

Authors
  1. J. S. Pai
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  2. S. S. Lomanno
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  3. W. W. Nawar
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Pai, J.S., Lomanno, S.S. & Nawar, W.W. Effect of heat treatments on the volatile composition of coconut oil. J Am Oil Chem Soc 56, 494–497 (1979). https://doi.org/10.1007/BF02680186

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  • DOI: https://doi.org/10.1007/BF02680186

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