Formation of short chain volatile organic acids in the automated AOM method
The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 1987-07, Vol.64 (7), p.993-996 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | deMan, J.M Tie, F deMan, L |
| description | The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. |
| doi_str_mv | 10.1007/BF02542435 |
| format | Article |
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It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/BF02542435</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>ACEITES VEGETALES ; ACIDE FORMIQUE ; ACIDE ORGANIQUE ; ACIDO FORMICO ; ACIDOS ORGANICOS ; active oxygen method ; Applied sciences ; Biological and medical sciences ; Chemical industry and chemicals ; CHEMICOPHYSICAL PROPERTIES ; Composition, physical and chemical properties ; CORPS GRAS ; Exact sciences and technology ; Fat industries ; FATS ; Food industries ; FORMIC ACID ; Fundamental and applied biological sciences. Psychology ; GRASAS ; HUILE VEGETALE ; Oils and fats ; ORGANIC ACIDS ; OXIDACION ; OXIDATION ; OXYDATION ; PEROXIDES ; PEROXIDOS ; PEROXYDE ; PLANT OILS ; PROPIEDADES FISICO-QUIMICAS ; PROPRIETE PHYSICO-CHIMIQUE ; STABILITY ; VOLATILE COMPOUNDS</subject><ispartof>Journal of the American Oil Chemists' Society, 1987-07, Vol.64 (7), p.993-996</ispartof><rights>1987 American Oil Chemists' Society (AOCS)</rights><rights>1988 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3493-f0a32da9a80db088243d3c6e082a92af2f14163f86e689a329b8012d2d8da0f3</citedby><cites>FETCH-LOGICAL-c3493-f0a32da9a80db088243d3c6e082a92af2f14163f86e689a329b8012d2d8da0f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7414773$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8194589$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>deMan, J.M</creatorcontrib><creatorcontrib>Tie, F</creatorcontrib><creatorcontrib>deMan, L</creatorcontrib><title>Formation of short chain volatile organic acids in the automated AOM method</title><title>Journal of the American Oil Chemists' Society</title><description>The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat.</description><subject>ACEITES VEGETALES</subject><subject>ACIDE FORMIQUE</subject><subject>ACIDE ORGANIQUE</subject><subject>ACIDO FORMICO</subject><subject>ACIDOS ORGANICOS</subject><subject>active oxygen method</subject><subject>Applied sciences</subject><subject>Biological and medical sciences</subject><subject>Chemical industry and chemicals</subject><subject>CHEMICOPHYSICAL PROPERTIES</subject><subject>Composition, physical and chemical properties</subject><subject>CORPS GRAS</subject><subject>Exact sciences and technology</subject><subject>Fat industries</subject><subject>FATS</subject><subject>Food industries</subject><subject>FORMIC ACID</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GRASAS</subject><subject>HUILE VEGETALE</subject><subject>Oils and fats</subject><subject>ORGANIC ACIDS</subject><subject>OXIDACION</subject><subject>OXIDATION</subject><subject>OXYDATION</subject><subject>PEROXIDES</subject><subject>PEROXIDOS</subject><subject>PEROXYDE</subject><subject>PLANT OILS</subject><subject>PROPIEDADES FISICO-QUIMICAS</subject><subject>PROPRIETE PHYSICO-CHIMIQUE</subject><subject>STABILITY</subject><subject>VOLATILE COMPOUNDS</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1987</creationdate><recordtype>article</recordtype><recordid>eNqFkL1PwzAQxS0EEqWwMDN4YEIKnO182GOpKCCKOrRIbNE1tpugNq7sAOp_j6sg2GA63d3vvTs9Qs4ZXDOA4uZ2AjxLeSqyAzJgWSYTJQQ7JAMAEAlw9npMTkJ4i60UPBuQp4nzG-wa11Jnaaid72hVY9PSD7eO87Whzq-wbSqKVaMDjZuuNhTfOxd1RtPR7JluTFc7fUqOLK6DOfuuQ7KY3C3GD8l0dv84Hk2TSqRKJBZQcI0KJeglSBm_1aLKDUiOiqPllqUsF1bmJpcqsmopgXHNtdQIVgzJVW9beReCN7bc-maDflcyKPcplL8pRPiyh7cYKlxbj23VhB-FZCrNpPoPK1KWFoWIGPTYZwxm98fdcjQbz0GpveSil1h0Ja58dH2ZSwkpz5iU4guQtn5H</recordid><startdate>198707</startdate><enddate>198707</enddate><creator>deMan, J.M</creator><creator>Tie, F</creator><creator>deMan, L</creator><general>Springer-Verlag</general><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>198707</creationdate><title>Formation of short chain volatile organic acids in the automated AOM method</title><author>deMan, J.M ; Tie, F ; deMan, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3493-f0a32da9a80db088243d3c6e082a92af2f14163f86e689a329b8012d2d8da0f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1987</creationdate><topic>ACEITES VEGETALES</topic><topic>ACIDE FORMIQUE</topic><topic>ACIDE ORGANIQUE</topic><topic>ACIDO FORMICO</topic><topic>ACIDOS ORGANICOS</topic><topic>active oxygen method</topic><topic>Applied sciences</topic><topic>Biological and medical sciences</topic><topic>Chemical industry and chemicals</topic><topic>CHEMICOPHYSICAL PROPERTIES</topic><topic>Composition, physical and chemical properties</topic><topic>CORPS GRAS</topic><topic>Exact sciences and technology</topic><topic>Fat industries</topic><topic>FATS</topic><topic>Food industries</topic><topic>FORMIC ACID</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GRASAS</topic><topic>HUILE VEGETALE</topic><topic>Oils and fats</topic><topic>ORGANIC ACIDS</topic><topic>OXIDACION</topic><topic>OXIDATION</topic><topic>OXYDATION</topic><topic>PEROXIDES</topic><topic>PEROXIDOS</topic><topic>PEROXYDE</topic><topic>PLANT OILS</topic><topic>PROPIEDADES FISICO-QUIMICAS</topic><topic>PROPRIETE PHYSICO-CHIMIQUE</topic><topic>STABILITY</topic><topic>VOLATILE COMPOUNDS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>deMan, J.M</creatorcontrib><creatorcontrib>Tie, F</creatorcontrib><creatorcontrib>deMan, L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>deMan, J.M</au><au>Tie, F</au><au>deMan, L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Formation of short chain volatile organic acids in the automated AOM method</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1987-07</date><risdate>1987</risdate><volume>64</volume><issue>7</issue><spage>993</spage><epage>996</epage><pages>993-996</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/BF02542435</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 1987-07, Vol.64 (7), p.993-996 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF02542435 |
| source | SpringerNature Journals |
| subjects | ACEITES VEGETALES ACIDE FORMIQUE ACIDE ORGANIQUE ACIDO FORMICO ACIDOS ORGANICOS active oxygen method Applied sciences Biological and medical sciences Chemical industry and chemicals CHEMICOPHYSICAL PROPERTIES Composition, physical and chemical properties CORPS GRAS Exact sciences and technology Fat industries FATS Food industries FORMIC ACID Fundamental and applied biological sciences. Psychology GRASAS HUILE VEGETALE Oils and fats ORGANIC ACIDS OXIDACION OXIDATION OXYDATION PEROXIDES PEROXIDOS PEROXYDE PLANT OILS PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICO-CHIMIQUE STABILITY VOLATILE COMPOUNDS |
| title | Formation of short chain volatile organic acids in the automated AOM method |
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