| 1. |
- Eriksson, Caj
(author)
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Aroma compounds derived from oxidized lipids. : Some biochemical and analytical aspects
- 1975
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In: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 23:2, s. 126-128
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Journal article (peer-reviewed)abstract
- The formation of aliphatic aldehydes and alcohols, primarily from unsaturated fatty acids with the participation of lipoxygenase, hemoproteins, alcohol dehydrogenase, and esterase, is briefly reviewed with special regard to plant foods. The controlling or avoiding of aldehyde formation in food systems by the use of alcohol dehydrogenase and of certain sugar-aminc acid reaction products was studied, by use of a gas Chromatographic technique.
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| 2. |
- Qvist, I.H., et al.
(author)
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Unconventional proteins as aroma precursors. : Chemical analysis of the volatile compounds in unheated and heated rapeseed protein model systems
- 1976
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In: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 24:3, s. 437-442
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Journal article (peer-reviewed)abstract
- Model samples containing rapeseed protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated, with or without addition of fat and starch, was investigated. Over 100 compounds were identified, representing aliphatic hydrocarbons, alcohols, aldehydes, ketones, nitriles, and furan derivatives, and sulfur-containing compounds. Determinations were made of the absolute concentrations in the headspace gas of about 70 of the compounds judged to be of potential interest from the point of view of aroma. On heating of the samples, the concentrations of volatiles generally increased and new compounds were detected. Of importance for the aroma of the heated samples is the presence of aliphatic aldehydes, sulfur compounds, furans, and probably also nitrogen-containing compounds. © Copyright 1976 by the American Chemical Society.
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