Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
作者： Frank Ullrich , Werner Grosch
DOI: 10.1007/BF01027663
关键词:
摘要: The volatile compounds formed during autoxidation of linoleic acid and methyl linoleate at 22–24 °C were analysed by high resolution gas chromatography eluate sniffing. application this technique to stepwise diluted extracts the allowed determination a new parameter, theD-value, which reveals most intense flavour an extract.
springer.com
sci-hub.se 参考文章(24)
E.J. Corey, J.William Suggs, PYRIDINIUM CHLOROCHROMATE, AN EFFICIENT REAGENT FOR OXIDATION OF PRIMARY AND SECONDARY ALCOHOLS TO CARBONYL COMPOUNDS Tetrahedron Letters. ,vol. 16, pp. 2647- 2650 ,(1975) , 10.1016/S0040-4039(00)75204-X
Werner Schroth, Organikum: Organisch-chemisches Grundpraktikum. Von einem Autorenkollektiv der Technischen Universität Dresden unter Leitung von K. Schwetlick; VEB Deutscher Verlag der Wissenschaften, Berlin 1970; 9., überarbeitet Auflage, XVII, 790 Seiten, zahlreiche Bi Zeitschrift für Chemie. ,vol. 11, pp. 238- 239 ,(2010) , 10.1002/ZFCH.19710110612
C. D. Evans, G. R. List, R. L. Hoffmann, Helen A. Moser, Edible oil quality as measured by thermal release of pentane Journal of the American Oil Chemists' Society. ,vol. 46, pp. 501- 504 ,(1969) , 10.1007/BF02544378
H. Esterbauer, Über die Autoxydation von Linolsäure-methylester in Wasser III: Chromatographische Auftrennung der wasserlöslichen Reaktionsprodukte Fett-lipid. ,vol. 70, pp. 1- 4 ,(1968) , 10.1002/LIPI.19680700102
K. Warner, E. N. Frankel, Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography Journal of the American Oil Chemists' Society. ,vol. 62, pp. 100- 103 ,(1985) , 10.1007/BF02541502
K. Warner, C. D. Evans, G. R. List, H. P. Dupuy, J. I. Wadsworth, G. E. Goheen, Flavor score correlation with pentanal and hexanal contents of vegetable oil Journal of the American Oil Chemists' Society. ,vol. 55, pp. 252- 256 ,(1978) , 10.1007/BF02676935
David A. Forss, Odor and flavor compounds from lipids. Progress in The Chemistry of Fats and Other Lipids. ,vol. 13, pp. 177- 258 ,(1973) , 10.1016/0079-6832(73)90007-4
P. W. Meijboom, G. A. Jongenotter, Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double-bond position and geometry Journal of the American Oil Chemists' Society. ,vol. 58, pp. 680- 682 ,(1981) , 10.1007/BF02899447
Basile Tsoukalas, Werner Grosch, Analysis of fat deterioration-comparison of some photometric tests Journal of the American Oil Chemists' Society. ,vol. 54, pp. 490- 493 ,(1977) , 10.1007/BF02909065
M. D. Dixon, E. G. Hammond, The flavor intensity of some carbonyl compounds important in oxidized fats Journal of the American Oil Chemists' Society. ,vol. 61, pp. 1452- 1456 ,(1984) , 10.1007/BF02636362