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INDUSTRIES
**The flesh olive pressed for virgin olive oil and; the
residue and kernels are pressed further and/or solvent
extraction for pure olive oil
O2
C H3 CH CH CH CH CH ( C H 2) n C H3
OOH
+ R
- ROH
CH3 CH CH CH CH CH ( C H 2) n C H3
O
+ OR
CH3 CH CH CH CH C ( C H 2) n C H3
O
CH
C (C H2)n C H3
CH
O
CH
C H3
CH
- HO 2
(C H 2) n CH3
Aromatic Compound Formation
C H3 ( C H 2) 3 C H2 C H CH C H2 CH CH ( C H 2) 7 C O O R
O2
C ( C H 2) 7 C O O R
C H2 C H2 ( C H 2)2 C H 3
D - H2 O
C H2 ( C H 2) 6 C O O R
C H2 ( C H 2) 2 C H 3
Formation of -2 Nonelactone
C H3 C H2 C H2 C H2 C H2 CH CH CH2 CH CH R
C H3 C H2 C H2 CH2 C H2 CH CH CH CH CH R
O O H
C H3 C H2 C H2 C H2 C H2 CH CH CH .
CH
+ . OH
C H3 C H2 C H2 C H2 C H2 CH CH CH CH OH
CH CH CH CH CH CH CH CH CH OH
3 2 2 2 2
O
C H3 C H2 C H2 CH2 C H2 CH CH C H2 C
H
-H
O
C H3 C H2 C H2 C H2 C H2 .
CH CH CH C
H
O2
O
CH CH CH CH CH CH CH CH C.
3 2 2 2 2
OH
+ .OH O
CH CH CH CH CH CH CH CH C OH
3 2 2 2 2
OH
-H O
2
-2-Nonelactone
Effect of Methionine Analogs on Potato Chip-Flavor
in Deep-Fat Frying.
Compounds Structures Flavor Characteristics
D-Methionine
L-Methionine CH3-S-CH2-CH2-CH(NH2)COOH Good potato chip-like
DL-Methionine
Obnoxious
Methionine Hydroxy CH3-S-CH2-CH2-CH(OH)COOH (cooked turnip)
Analog
C C
C
Carbon-Carbon Bond: B. Diels Alder Type
H H H H H
C C C C C
- .H
H H H H H
C C C C C
H H H
C C
H H
H H C C H
C C C
H
C C
Intermolecularly or Intramolecularly
Carbon-Oxygen Bond
Through peroxide group – formed by autoxidation.
O
O
O
Polymers Formed during Deep-Fat Frying
Trilinolenin 26.3%
Trilinolein 10.0%
Triolein 10.8%
Tristearin 4.2%
Types of Polymers
Trilinolein Monocyclic, Nonpolar C-C Dimer 4.9%
CO O R
CO O R
COOR
OH
COOH
COOH
COOH
COOH
COOH
Dimerization
C H2
CH
C H2
C H2
CH
C H2
Cyclic Dimers
Carbon-to-Carbon 4.9 0.0 0.0
Linkages
Noncyclic Dimer
Carbon-to-Carbon 2.8 3.4 0.7
Linkages