Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats

Abstract 2‐ 14 C‐Hexanal, trans, trans ‐5‐ 14 C‐2,4‐decadienal, 4‐ 14 C‐1‐octen‐3‐ol, 4‐ 14 C‐1‐octen‐3‐one and 1‐ 14 C‐1‐pentanol were synthesized and added to freshly deodorized soybean oil in concentrations ranging from 7–125 ppm. The soybean oil was oxidized, and the fate of the labeled compounds was followed. Hexanal was converted to hexanoic acid especially at 50 C or higher. The 2,4‐decadienal was converted to 2,4‐decadienoic acid at room temperature, and heptenal, 2‐octanal, 2‐nonanal, glyoxal and malonaldehyde were found among the labeled products. 1‐Octen‐3‐ol was converted to 1‐octen‐3‐one at room temperature, but the 1‐octen‐3‐one formed a stable end product that produced no other labeled compounds. 1‐Pentanol was converted to pentanoic acid at 50 C or higher.