Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Thomas H. Smouse"'
1
A review of soybean oil reversion flavor
Autor: Thomas H. Smouse
Publikováno v: Journal of the American Oil Chemists' Society. 56:747A-751A
Crude soybean oil has a characteristic “greenbeany” flavor, which during refining, bleaching and deodorization is eliminated to produce a bland tasting, light colored oil. However, flavor returns during storage and has been characteristically cal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::079da1c99979ee9626f9717b824a717f
https://doi.org/10.1007/bf02667435
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5
A systematic characterization of the reversion flavor of soybean oil
Autor: Stephen S. Chang, Thomas H. Smouse
Publikováno v: Journal of the American Oil Chemists' Society. 44:509-514
The volatile flavor compounds in a reverted soybean oil with a peroxide number of 4.3 meq/kg were isolated by a semicontinuous counter-current vacuum steam-distillation process, fractionated by repeated gas chromatography, and identified by infrared
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32984b060df8f620dd06d523fb79ff91
https://doi.org/10.1007/bf02908549
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6
Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil
Autor: Thomas H. Smouse, Stephen S. Chang, R. G. Krishnamurthy, B. D. Mookherjee, B. R. Reddy
Publikováno v: Journal of Food Science. 32:372-374
SUMMARY— 2-Pentyl furan is identified as a component of the volatile decomposition products of slightly autoxidized soybean and cottonseed oils and those of thermal oxidation of corn oil and hydrogenated cottonseed oil. The flavor threshold of this
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d37bcab55facf3e8b930c63b107e449
https://doi.org/10.1111/j.1365-2621.1967.tb09687.x
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7
Instrumental determination of flavor stability of fatty foods and its correlation with sensory flavor responses
Autor: Arthur E. Walking, Ann Grant Goetz, Thomas H. Smouse
Publikováno v: Critical reviews in food science and nutrition. 19(2)
The evaluation of flavor and the flavor stability of vegetable oils and products made from them has evolved from the purely subjective to the objective through the use of instrumental measurement techniques. An attempt has been made in this report to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f63513e81e805c46ca43eab31ce5a6ba
https://pubmed.ncbi.nlm.nih.gov/6380953
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