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Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, t...

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Detalles Bibliográficos
Autores principales: Grebenteuch, Sandra, Kroh, Lothar W., Drusch, Stephan, Rohn, Sascha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535505/
https://www.ncbi.nlm.nih.gov/pubmed/34681465
http://dx.doi.org/10.3390/foods10102417