단체급식 튀김조리에 사용된 대두유의 휘발성 알데히드류 변화

박혜정¹, 임주혁¹, 엄경화¹, 김정순¹, 이상미², 김영석²^,^*

Changes of Volatile Aldehydes in Soybean Oil Used for Deep-fat Frying in Large-scale Catering

Hye-Jung Park¹, Joo Hyuk Yim¹, Kyoung Hwa Um¹, Jeong-Soon Kim¹, Sang Mi Lee², Young-Suk Kim²^,^*

¹삼성에버랜드 식품연구소

²이화여자대학교 식품공학과

¹Food R&D Center, Samsung Everland Inc., Gyeonggi-do 446-912, Korea

²Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea

^*Corresponding author: Young-Suk Kim, Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea, Tel: +82-2-3277-3091; Fax: +82-2-3277-4213, E-mail: yskim10@ewha.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 07, 2013; Revised: Oct 15, 2013; Accepted: Oct 16, 2013

Published Online: Nov 30, 2013

Abatract

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.

Keywords: soybean oil; frying oil; solid phase microextraction (SPME); aldehydes; lipid oxidation