Yu, Jie published the artcileEffect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils, Computed Properties of 584-02-1, the main research area is virgin rapeseed oil oxidation stability flavor IR ray roasting; flavor; infrared ray roasting; oxidation stability; virgin rapeseed oil.
Effects of IR ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quant. more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more pos. roasting effects on VROs than TRR.
Journal of Food Science published new progress about Acid number. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Computed Properties of 584-02-1.
Referemce:
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Alcohols – Chemistry LibreTexts