단체급식 튀김조리에 사용된 대두유의 휘발성 알데히드류 변화

Changes in the contents of volatile aldehydes due to lipid oxidation in soybean oil during the deep-fat frying of fried squid rings were determined using solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total of 16 aldehydes such as pentanal, hexanal, heptanal, (Z) or (E)-2-heptenal, octanal, (E,E)-2,4-heptadienal, (E)-2-dodecenal, nonanal, (E)-2-nonenal, decanal, (E,E)-2,4-nonadienal, 4-oxononanal, (Z) or (E)-2-decenal, undecanal, (E,E)-2,4-decadienal, and 2-undecenal were identified in the soybean oil during frying process in mass food service. The relative contents of five aldehydes such as pentanal, hexanal, (Z) or (E)-2-heptenal, (E,E)-2,4-heptadienal, and (E,E)-2,4-nonadienal were significantly increased in the frying oil used over 3 times. Also, there were significant differences in the relative contents of the seven aldehydes such as (E)-2-dodecenal, nananal, (E)-2-nonenal, 4-oxononanal, (Z) or (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal between control and used soybean oil.