Alkadienes relative stabilities

Alkadienes, 372-390. See also Dienes preparation of, 378-379 relative stabilities, 374-375 ultraviolet-visible spectra, 524—526 Alkaloids, 869 Alkanes, 53-88... 

The large number of precursors of volatile decomposition products affecting the flavor of oils has been discussed in Chapter 4. Only qualitative information is available on the relative oxidative stability of hydroperoxides, aldehydes and secondary oxidation products. As observed with the unsaturated fatty ester precursors, the stability of hydroperoxides and unsaturated aldehydes decreases with higher unsaturation. Different hydroperoxides of unsaturated lipids, acting as precursors of volatile flavor compounds, decompose at different temperatures. Hydroperoxides of linolenate and long-chain n-3 PUFA decompose more readily and at lower temperatures than hydroperoxides of linoleate and oleate. Similarly, the alkadienals are less stable than alkenals, which in turn are less stable than alkanals. The short-chain fatty acids produced by oxidation of unsaturated aldehydes will further decrease the oxidative stability of polyunsaturated oils. For secondary products, dimers are less stable than dihydroperoxides, which are less stable than cyclic peroxides. 

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