Butter furan fatty acid

Furan Fatty Acids. These occur in fish liver oil in a range of 1-6% and up to 25% in some freshwater fish. Furan fatty acids are also part of the minor constituents of some plant oils and butter (Table 3.10). They are also present in fruits (lemon, strawberry), vegetables (cabbage, potato) and mushrooms (champignons). 

Furan fatty acids (3-32) are present in plants, fishes, amphibians, reptiles and mammals, including man. In some fish, F-acids can typically represent 1-6% of the fatty acids in the liver lipids. In some freshwater fish, however, furan fatty acids may represent up to 25% of the total fatty acids. They also occur in butter, meat, vegetable oils, shrimps and mushrooms in small amounts. For example, virgin oHve oils contain non-olefinic 10,13-epoxy-ll,12-dimethyloctadeca-10,12-dienoic acid co = 8, n = 4, R=CH3) and 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic acid ( = 10, n = 4, R = CHj) and two olefinic derivatives 12,15-epoxy-13,14-dimethyleicosa-12,14,16-eicosatrienoic acid (ct)= 10, n = 2, R=CH3) and 12,15-epoxy-13,14-dimethyleicosa-10,12,14-eicosatrienoic acid a> = 8, = 4, R = CHj). Furan fatty acids also arise as products of Hpid oxidation. Autoxidation or photoxidation of fiiran fatty acids yields a,p-unsaturated y-lactones known as bovoHdes (see Figure 8.54). 

Dimethylsubstituted unsaturated y-lactones that result from the autoxidation or photooxidation products of furan fatty acids are called bovolides. Bovolides have been found in some plants, butter, cooked meats and seafood. The especially important odour-active compounds are 3,4-dimethyl-5-pentyhdene-511-furan-2-one, called bovolide (Figure 8.55), and 3,4-dimethyl-5-pentyl-5H-furan-2-one that is known trivially as dihydrobovoHde. Both compounds are characterised by their smeU, which resembles celery. The mechanism of autoxidation of fatty acids is described in detail in Section 3.8.1.8.2. 

Heat transforms ketoacids to methylketones like 2-heptanone, 2-nonanone with a green fatty metallic blue cheese note. Hydroxyy acids form the corresponding lactones. The creamy, buttery, coconut-like 5-decanolide, 4-dodecanolide, 5-dodecano-lide contribute to the sweet creamy buttery flavour in cream and butter. Lactose undergoes a caramelisation reaction to develop sweet, caramelic maltol and 4-hy-droxy-2,5-dimethyl-furan-3(2H)-one. Lactose and milk proteins react in a Maillard reaction to roasted, nutty, burnt notes such as 2,5-dimethyl pyrazine. 

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See also in sourсe #XX -- [ ]

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