Online IR Analysis of Content Change of Saturated Fatty Aldehydes in Fat during Controlled Oxidation Process

Abstract

Abstract: In this study, the content changes of saturated fatty aldehydes in lard, chicken fat and beef fat during the controlled oxidation process were first determined by online IR at the characteristic absorption wavelength of 1731 cm-1 using octanal as reference standard. The results indicated that the change trend of saturated fatty aldehydes during fat oxidation process was in agreement with that of determined peroxide value (P.V.) and acid value (A.V.). The content of saturated fatty aldehydes was correlated with the values of P.V. and A.V., respectively. Online IR is a convenient and rapid strategy due to avoidance of sampling and sample pretreatment.

Key words: online IR, fat oxidization, aldehydes, acid value, peroxide value

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Online IR Analysis of Content Change of Saturated Fatty Aldehydes in Fat during Controlled Oxidation Process

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