Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats
作者： S. T. Michalski , E. G. Hammond
DOI: 10.1007/BF02609227
关键词:
摘要: 2-14C-Hexanal,trans, trans-5-14C-2,4-decadienal, 4-14C-1-octen-3-ol, 4-14C-1-octen-3-one and 1-14C-1-pentanol were synthesized added to freshly deodorized soybean oil in concentrations ranging from 7–125 ppm. The was oxidized, the fate of labeled compounds followed. Hexanal converted hexanoic acid especially at 50 C or higher. 2,4-decadienal 2,4-decadienoic room temperature, heptenal, 2-octanal, 2-nonanal, glyoxal malonaldehyde found among products. 1-Octen-3-ol 1-octen-3-one but formed a stable end product that produced no other compounds. 1-Pentanol pentanoic
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