Oral Sessions (Day1, Day2, Day3)
Oral Sessions
- Day 3, May 21（Fri.） 15:00-15:15 Room F (Zoom)
-
3F-O16-1500 PDF
Quantitative analysis of chiral lactone using GC-MS
Lactones are cyclic organic esters of hydroxycarboxylic acids and are aromatic components found in fruits, fermented foods, and dairy products. Lactones have optical isomers and are said to differ in their aroma characteristics. However, few studies have quantified the optical isomers of lactones in foods. In this study, we developed an analytical method to quantify optically active lactones in fats and oils, heated milk fat, and processed fats and oils. As the results, an analytical method using GC-MS combined with a chiral column was established and the peaks of the optical isomers were identified in 14 kinds of lactone standards. In butter and fermented butter, (R)-γ-C12, (R)-δ-C10, (R)-δ-C12, (R)-δ-C14 and (R)-δ-C16 were detected, suggesting lactones in dairy products are rich in (R)-bodies. In margarine, δ-C10 and δ-C12 were detected as racemic forms, suggesting synthetic aroma chemicals are added to margarine. In heated butter and fermented butter, 13 kinds of lactone were detected and γ-lactones except for γ-C12 were detected as racemic, while (R)-bodies were high for γ-C12 and δ-lactones, except for δ-C8. In particular, (R)-δ-C10, (R)-δ-C12, (R)-δ-C14, and (R)-δ-C16 accounted for half of the total lactone content, suggesting long-chain lactones may have a large influence on the flavor of foods.