{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/21531"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/21531","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Analysis of the volatile components of heated esterified propoxylated glycerols","abstract":"Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein, trilinolein and esterified propoxylated glycerols (EPGs), EPG-08 oleate and EPG-08 linoleate. Approximately 4 L of each oil sample (triolein, trilinolein, EPG-08 oleate and EPG-08 linoleate) with and without added antioxidants were separately heated in a deep fat fryer at $\\rm 190\\sp\\circ C$ for 12 h each day until each contained $\\ge$20% polymeric material.","abstract_html":"Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein, trilinolein and esterified propoxylated glycerols (EPGs), EPG-08 oleate and EPG-08 linoleate. Approximately 4 L of each oil sample (triolein, trilinolein, EPG-08 oleate and EPG-08 linoleate) with and without added antioxidants were separately heated in a deep fat fryer at $\\rm 190\\sp\\circ C$ for 12 h each day until each contained $\\ge$20% polymeric material.","abstract_has_math":true,"creators":["Mahungu, Symon Maina"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Perkins, Edward G."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T13:11:20Z","date_published":"2011-05-07T13:11:20Z","updated_at":"2026-07-22T22:25:18Z","subjects":["Agriculture, Food Science and Technology","Chemistry, Analytical"],"languages":["eng"],"rights":["Copyright 1994 Mahungu, Symon Maina"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9503265","(UMI)AAI9503265"],"render_values":[{"text":"AAI9503265","href":null,"code":true},{"text":"(UMI)AAI9503265","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/21531","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Perkins, Edward G."]},{"key":"dc:creator","label":"Author","values":["Mahungu, Symon Maina"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T13:11:20Z","10000-01-01","1994"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology","Chemistry, Analytical"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1994 Mahungu, Symon Maina"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9503265","(UMI)AAI9503265","http://hdl.handle.net/2142/21531"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein, trilinolein and esterified propoxylated glycerols (EPGs), EPG-08 oleate and EPG-08 linoleate. Approximately 4 L of each oil sample (triolein, trilinolein, EPG-08 oleate and EPG-08 linoleate) with and without added antioxidants were separately heated in a deep fat fryer at $\\rm 190\\sp\\circ C$ for 12 h each day until each contained $\\ge$20% polymeric material.","The major volatile compounds in heated EPG-08 oleate and in heated triolein were heptane, octane, heptanal, octanal, (E)-2-decenal and (E)-2-undecenal. Heating EPG-08 oleate produced the volatile compounds butylcyclopentane, propylcyclohexane, 2-ethyl-4-methyl-1,3-dioxolane, 1-acetoxy-2-propanone, 2,2,4-trimethyl-1,3-dioxolane, 1,2-propanediol, 2-heptyl-4-methyl-1,3-dioxolane, and 4-methyl-2-octyl-1,3-dioxolane which are unique to EPG-08 oleate.","The major volatile compounds in heated EPG-08 linoleate and in heated trilinolein were pentane, hexanal, (E)-2-heptenal, 2-pentylfuran, (E)-2-octenal, 1-octen-3-ol and (E,E)-2,4-decadienal. The identified volatile compounds from heated EPG-08 linoleate are those generally expected from the oxidative and thermal decomposition of linoleates, except 1-acetoxy-2-propanone and 1-hydroxy-2-propanone, which are associated with the decomposition of the polyol backbone.","Supercritical fluid extraction (SFE) was used in conjunction with capillary GC/IR-MS to extract, separate and identify volatile compounds in heated EPG-08 oleate and soybean oil. Most of the volatile compounds identified in soybean oil are associated with the oxidative and thermal decomposition of linoleic acid. The volatile compounds identified in heated EPG-08 oleate were similar to those identified using HS-GC/IR-MS.","Made available in DSpace on 2011-05-07T13:11:20Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9503265.pdf: 7325788 bytes, checksum: fc7d75f7978a0a1163d398576a2ca5d4 (MD5) Previous issue date: 1994","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:51:25Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:23:35-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"]},{"key":"dc:title","label":"Title","values":["Analysis of the volatile components of heated esterified propoxylated glycerols"]}]}],"canonical_facts":{"dc:contributor":["Perkins, Edward G."],"dc:creator":["Mahungu, Symon Maina"],"dc:date":["2011-05-07T13:11:20Z","10000-01-01","1994"],"dc:description":["Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein, trilinolein and esterified propoxylated glycerols (EPGs), EPG-08 oleate and EPG-08 linoleate. Approximately 4 L of each oil sample (triolein, trilinolein, EPG-08 oleate and EPG-08 linoleate) with and without added antioxidants were separately heated in a deep fat fryer at $\\rm 190\\sp\\circ C$ for 12 h each day until each contained $\\ge$20% polymeric material.","The major volatile compounds in heated EPG-08 oleate and in heated triolein were heptane, octane, heptanal, octanal, (E)-2-decenal and (E)-2-undecenal. Heating EPG-08 oleate produced the volatile compounds butylcyclopentane, propylcyclohexane, 2-ethyl-4-methyl-1,3-dioxolane, 1-acetoxy-2-propanone, 2,2,4-trimethyl-1,3-dioxolane, 1,2-propanediol, 2-heptyl-4-methyl-1,3-dioxolane, and 4-methyl-2-octyl-1,3-dioxolane which are unique to EPG-08 oleate.","The major volatile compounds in heated EPG-08 linoleate and in heated trilinolein were pentane, hexanal, (E)-2-heptenal, 2-pentylfuran, (E)-2-octenal, 1-octen-3-ol and (E,E)-2,4-decadienal. The identified volatile compounds from heated EPG-08 linoleate are those generally expected from the oxidative and thermal decomposition of linoleates, except 1-acetoxy-2-propanone and 1-hydroxy-2-propanone, which are associated with the decomposition of the polyol backbone.","Supercritical fluid extraction (SFE) was used in conjunction with capillary GC/IR-MS to extract, separate and identify volatile compounds in heated EPG-08 oleate and soybean oil. Most of the volatile compounds identified in soybean oil are associated with the oxidative and thermal decomposition of linoleic acid. The volatile compounds identified in heated EPG-08 oleate were similar to those identified using HS-GC/IR-MS.","Made available in DSpace on 2011-05-07T13:11:20Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9503265.pdf: 7325788 bytes, checksum: fc7d75f7978a0a1163d398576a2ca5d4 (MD5) Previous issue date: 1994","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:51:25Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:23:35-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"],"dc:identifier":["AAI9503265","(UMI)AAI9503265","http://hdl.handle.net/2142/21531"],"dc:language":["eng"],"dc:rights":["Copyright 1994 Mahungu, Symon Maina"],"dc:subject":["Agriculture, Food Science and Technology","Chemistry, Analytical"],"dc:title":["Analysis of the volatile components of heated esterified propoxylated glycerols"],"dc:type":["text"],"thesis:degree_discipline":["Food Science and Human Nutrition"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:18Z"}