Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

  • NPJ Sci Food. 2020 Nov 4;4(1):18. doi: 10.1038/s41538-020-00079-8.
Daisuke Suzuki  1  2 ,  Yuko Sato  3 ,  Hiroshi Kamasaka  3 ,  Takashi Kuriki  3 ,  Hirotoshi Tamura  4  5
Affiliations
  • 1. Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan. [email protected].
  • 2. The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan. [email protected].
  • 3. Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan.
  • 4. The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.
  • 5. The Graduate School of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa, 761-0795, Japan.
PMID: 33298963 DOI: 10.1038/s41538-020-00079-8
Abstract

Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.

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