Chemical and organoleptic properties of oxidized fats

Autor:	Rex J. Sims, M. J. Kanuk, J. A. Fioriti
Rok vydání:	1974
Předmět:	Chemistry Thiobarbituric acid General Chemical Engineering Organic Chemistry Organoleptic food and beverages equipment and supplies Peroxide Benzidine Pentane chemistry.chemical_compound Organic chemistry Peroxide value Food science Propyl gallate Flavor
Zdroj:	Journal of the American Oil Chemists Society. 51:219-223
ISSN:	1558-9331 0003-021X
Popis:	Various commercial fats were oxidized at elevated temperatures, and the extent of off-flavor development was evaluated organoleptically. Objective test methods also were applied to these oxidized fats, and correlations were established between the data and flavor panel results. Good to excellent correlations were obtained with pentane values, oxygen absorption values, peroxide values, and the average flavor scores. Results with the benzidine and thiobarbituric acid spectrophotometric methods were unsatisfactory. The octanoic acid method was found to be too insensitive to be of value. An exception to the above observations was lard, in which case all of the objective test methods gave good correlations with the flavor panel data.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1e36681a83312a8bea47bbc0ec0f2eca https://doi.org/10.1007/bf02632898 Zobrazit plný text záznamu Full text from SpringerLink Plný text