The impact of furanoid fatty acids and 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 7, 1998, Pages 831-835

  Kao, Jian Wen ^a   Wu, Xiangdong ^a   Hammond, Earl G ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

3 methylnonane 2,4 dione; Flavor threshold; Gas chromatography; Peroxide value; Reversion flavor; Sensory evaluation; Soybean oil

Indexed keywords

EID: 0032117731     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0233-2     Document Type: Article

References (16)

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