Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyze...

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Detalles Bibliográficos
Autores principales: Song, Shiqing, Zheng, Feiting, Tian, Xiaoyan, Feng, Tao, Yao, Lingyun, Sun, Min, Shi, Lei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8779770/
https://www.ncbi.nlm.nih.gov/pubmed/35056666
http://dx.doi.org/10.3390/molecules27020352

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8779770/
https://www.ncbi.nlm.nih.gov/pubmed/35056666
http://dx.doi.org/10.3390/molecules27020352

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