Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products

Nahrung - Food

Volumn 44, Issue 5, 2000, Pages 318-322

  Van Ruth, S M ^a   Roozen, J P ^b   Jansen, F J H M ^c  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

HELIANTHUS;

ALDEHYDE; FATTY ACID; LINSEED OIL; LIPID; N HEXANAL; N-HEXANAL; PROPIONALDEHYDE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; MASS FRAGMENTOGRAPHY; ODOR; OXIDATION REDUCTION REACTION; SUNFLOWER;

ALDEHYDES; FATTY ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HELIANTHUS; LINSEED OIL; LIPIDS; ODORS; OXIDATION-REDUCTION; PLANT OILS;

EID: 0034292879     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001001)44:5<318::AID-FOOD318>3.0.CO;2-4     Document Type: Article

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