Lipids as a Source of Flavor: A Symposium |
Contents
Chemistry of Deep Fat Fried Flavor | 18 |
A Comparative Study 42 127 | 42 |
Generation of Aroma Compounds by Photo Oxidation | 56 |
Copyright | |
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1978 American Chemical alcohols aldehydes Alford Amer analysis antioxidants aroma autoxidation carbonyl carbonyl compounds catalysts cheese coconut oil combined GC/MS components concentration Contribution to Flavor corn oil cottonseed oil decadienal decomposition products deep-fat frying direct GC dry sausage effect enzymes esters fermented flavor scores Food Sci fraction free fatty acids free radicals fryer frying oil furan gas chromatograph heme protein heptanal hexanal Homologous Series hydroperoxides increased jasmine ketones lactic acid bacteria lactobacilli lactones Lillard linoleic acid linolenic lipase lipase activity lipid oxidation meat methyl ketones milk myoglobin non-polar octanal odor and flavor Oil Chem oxidation of lipids oxidative stability peaks peanut pentanal peroxide values polar pork potato chip-like prooxidant quantitative rancid reactions S. S. Chang S(tent samples saturated simulated deep-fat frying singlet oxygen soybean meal soybean oil Symposium Table taste panel temperature tocopherols trans-2 triglycerides unsaturated lipids volatile compounds XL XL XS tent