Study on Factors Affecting Controlled Oxidation of Lard and Dynamic Changes of Volatile Flavor Products

Peroxide value(POV),anisidine value(p-AV) and acid value(AV) of oxidation products of lard were used as the physical and chemical indicators.The factor that may affect the controlled oxidation reaction of lard was investigated in the paper,including ventilation,temperature and time.The dynamic changes of volatile flavor oxidation products were analyzed.The results showed that the oxidation temperature and time were the key factors.The main volatile flavor compounds of oxidation production were aldehydes,alcohols and acids.The content of lactones and esters changed slightly and showed no regularity with each other.When the oxidation temperature was 130~140 ℃,reaction time was 3~4h,not only the oxidized products of lard got higher POV and p-AV values,but also the possible characteristic flavors,such as 2,4-decadienal,1-octen-3-ol,2-pentylfuran were concentrated in large quantities.