Headspace gas analysis as a measure of rancidity in corn chips

Autor:	John Korth, Kevin Robards, Emilios Patsalides, Amanda F. Kerr
Rok vydání:	1988
Předmět:	chemistry.chemical_compound Chromatography chemistry General Chemical Engineering Pentanal Organic Chemistry Gas analysis Gas chromatography Mass spectrometry Decomposition Hexanal
Zdroj:	Journal of the American Oil Chemists' Society. 65:1621-1626
ISSN:	0003-021X
DOI:	10.1007/bf02912566
Popis:	Headspace analysis by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) has been used to identify and quantify volatiles formed in the oxidative deterioration of corn chips. The effect of light and temperature on the formation of propanal, pentanal and hexanal in stored chips was examined and the data correlated with the results of sensory evaluation. The procedure is suitable for determining concentrations of pentanal and hexanal below, one ppm, which is below the level where rancidity based on sensory evaluation is detected. Problems associated with solute partitioning and sample decomposition in the analysis also were investigated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ad02e09612a7d4f5c3a808cac797b6a https://doi.org/10.1007/bf02912566 Zobrazit plný text záznamu Full text from SpringerLink Plný text