Branched-chain hydrocarbons volatility

Most oils contain low levels of saturated and unsaturated hydrocarbons. In olive oil, the unsaturated hydrocarbon squalene can constitute up to 40% of the unsaponifiable fraction (Boskou, 1996). Other hydrocarbons commonly present in olive oil are straight chain alkanes and alkenes with 13 to 35 carbon atoms, along with very low amounts of branched chain hydrocarbons. Variations are found between different olive varieties but the main hydrocarbons are those with 23, 25, 27 and 29 carbon atoms (Guinda et al., 1996). Olive oil can clearly be differentiated from other vegetable oils on the basis of hydrocarbon components, and levels of 2.6% crude rapeseed oil or crude sunflower oil can be detected by hydrocarbon analysis (Webster et al., 1999). Terpenes have been identified in the volatile fraction of crude sunflower oil (Bocci and Frega, 1996). 

Definition Wax derived from petroleum combination of long branched chain hydrocarbons obtained from residual oils by solvent crystallization consists of high m.w. saturated aliphatic hydrocarbons > C35 and char, by fineness of crystals Properties Wh. or cream-colored waxy solid, odorless sol. in chloroform, ether, volatile oils, most warm fixed oils insol. in water very si. sol. in dehydrated alcohol m.p. 54-102 C... 

Branched-chain alkanes do not exhibit the same smooth gradation of physical properties as do the continuous-chain alkanes. Usually there is too great a variation in molecular structure for regularities to be apparent. Nevertheless, in any one set of isomeric hydrocarbons, volatility increases with increased branching. This can be seen from the data in Table 4-2, which lists the physical properties of the five hexane isomers. The most striking feature of the data is the 19° difference between the boiling points of hexane and 2,2-dimethylbutane. 

Gasoline is a mixture of relatively volatile hydrocarbons, including normal and branched chain alkanes, cycloalkanes, alkenes, and aromatics, that vary widely in their physical and chemical... 

Lower alkanes and alkenes with straight or branched chains have been found in coffee volatiles. For example, Zlatkis and Sivetz (1960) drew attention to the presence of low molecular weight hydrocarbons in a coffee aroma essence (C4-C7 paraffins and olefins), but propane and heptane, which have not yet been identified in coffee, are probably also present. These small molecules are certainly produced during the roasting of the beans, an operation generally conducted at temperatures near 200 °C, relatively higher than those used for the thermal treatment of cocoa beans and tea leaves that are, consequently, poorer in... 

Liquid paraffinic hydrocarbon containing seven carbon atoms in the molecule, which may be straight-chain (normal) or branched-chain (iso). Heptane can be used in place of hexane where a less volatile solvent is desired, as in the manufacture of certain adhesives and lacquers, and in extraction of edible and commercial oils. Heptane is blended with isooctane to create a standard reference fuel in laboratory determinations of octane number. 

Chang et al. [73] and Nawar et al. [74] have identified many of the volatiles formed during deep fat frying. They have found numerous acids, alcohols, aldehydes, hydrocarbons, ketones, lactones, esters, aromatics, and a few miscellaneous compounds (e.g., pentylfuran and 1,4-dioxane) as products of deep fat frying. More recently, Wagner and Grosch [75] have studied the key contributors to French fry aroma. The list of key aroma compounds in French fries includes 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, (E,Z), (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methylpropanal, 2- and 3-methylbutanal, and methanethiol. If one examines this list, it is obvious that the Maillard reaction (pyrazines, branched chain aldeydes, furanones, and methional), and lipid oxidation (nnsaturated aldehydes) are the primary sources of this characteristic aroma. 

Aliphatic framework molecules most common in organic acids include alkanes (saturated hydrocarbons) and alkenes (unsaturated hydrocarbons). These saturated and unsaturated aliphatic carboxylic acids may be acyclic (straight or branched chains) or alicyclic (aliphatic rings). Acyclic aliphatic monocarboxylic acids are also referred to as fatty acids (Table 1). The first five saturated acids (formic to valeric) of this type are sometimes referred to as short-chain, low-molecular-weight, or volatile fatty acids. Although a nomenclature for these acids has been established by the International Union of Pure and Applied Chemistry (lUPAC), the convention of using the trivial names for the first five saturated acids has remained. Similarly, trivial names are used for the aliphatic dicarboxylic acids (Table 2) that are saturated with two to four carbon atoms (C2-C4) and unsaturated with four carbon atoms (C4). Alicyclic carboxylic acids contain one or more saturated or partially unsaturated rings. These acids most commonly occur... 

Surface lipids of plants. The thick cuticle (Fig. 1-6) that covers the outer surfaces of green plants consists largely of waxes and other lipids but also contains a complex polymeric matrix of cutin (stems and leaves) or suberin (roots and wound surfaces).135/135a Plant waxes commonly have C10 - C30 chains in both acid and alcohol components. Methyl branches are frequently present. A major function of the waxes is to inhibit evaporation of water and to protect the outer cell layer. In addition, the methyl branched components may inhibit enzymatic breakdown by microbes. Free fatty acids, free alcohols, aldehydes, ketones, 13-dike tones, and alkanes are also present in plant surface waxes. Chain lengths are usually C20 - C35.136 Hydrocarbon formation can occur in other parts of a plant as well as in the cuticle. Thus, normal heptane constitutes up to 98% of the volatile portion of the turpentine of Pin us jeffreyi.81... 

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