Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil.

Grebenteuch, Sandra; Kroh, Lothar W; Drusch, Stephan; Rohn, Sascha

Grebenteuch, Sandra; Kroh, Lothar W; Drusch, Stephan; Rohn, Sascha.

Afiliación

Grebenteuch S; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Kroh LW; Institute for Food and Environmental Research e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany.
Drusch S; NutriAct-Competence Cluster Nutrition Research, c/o The German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.
Rohn S; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.

Foods ; 10(10)2021 Oct 12.

Article en En | MEDLINE | ID: mdl-34681465

Palabras clave

2-butyl-2-octenal; 2-pentylfuran; aldol condensation; alkyl furans; flavour deterioration; hexanal; lipid-derived aldehydes; tertiary products; thermal oxidation; volatile compounds

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Alemania

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Alemania