The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it...

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Detalles Bibliográficos
Autores principales: Grebenteuch, Sandra, Kanzler, Clemens, Klaußnitzer, Stefan, Kroh, Lothar W., Rohn, Sascha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923043/
https://www.ncbi.nlm.nih.gov/pubmed/33669774
http://dx.doi.org/10.3390/molecules26041104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923043/
https://www.ncbi.nlm.nih.gov/pubmed/33669774
http://dx.doi.org/10.3390/molecules26041104

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