Journal of Oil Palm Research Vol. 1 No. 1  1989 June p.  53-61

Identification of volatile compounds that contribute to the aroma of fresh palm oil and oxidized oil

Author(s): Ainie Kuntum* , P J Dirinck+ and N M Schamp+

Crude and oxidized palm oil were steam-distilled in vacuo to obtain volatile aroma compounds. The steam distillate was then extracted continuously using dichlorimethane and the extract was concentrated. The concentrate was analysed using gas chromatography; identification of compounds was by mass spectrometry. The steam disstillate from cride palm oil contained compounds such as 2,2,6-trimethylcyclohexanone, 3,3,5-trimethylcyclohex-2-enone, nonanone, nonanal, ethyl benzoate, linalol, trans-allo-ocimene, β-cyclocitral and ionol which were found to be associated with the aroma of fresh palm oil in the aromagram. 3,3,5-Trimethylcyclohex-2-enone was found to have a distinctive palmy, nutty aroma. C4-10 alkanals, C5,9,10 2-alkanones, C5,9 alkanols, C6-9 2-alkenals, C4-5 2-alkylfurans, C6,10 2,4-alkadiena ls, 2,2,6-trimethylcyclohexanone and γ-heptalactone were detected in oxidized palm oil.

Keywords: , , ,

Author Information
*Palm Oil Research Institute of Malaysia (PORIM) PO Box 10620, 50721 Kuala Lumpur, Malaysia

+Faculty of Agriculture, State University of Ghent, Belgium

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