Estimation of total carbonyl compounds in roasted and dried foods by the tentative method using 1-butanol as a solvent

Abstract

Total carbonyl compounds in oils extracted from roasted and dried foods were estimated by the tentative method using 1-butanol instead of benzene as a solvent. Oils extracted from dried foods had generally showed higher carbonyl value (CV) than those from roasted foods. The CV estimated by the tentative method had a good correlation with that by the conventional method in oils extracted from roasted and dired foods, although the former did not always correlate with the latter for roasted and dired foods. It was expected that the tentative method using 1-butanol could be suybstituted for that using benzene and be useful for evaluating the quality of oils in roasted and dried foods. Copyright ©2009 by Japan Oil Chemists' Society.