Light-induced oxidation in semihard cheeses. Evaluation of methods used to determine levels of oxidation

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 15, 2002, Pages 4364-4370

  Mortensen, Grith ^a,b   Sørensen, John ^a   Stapelfeldt, Henrik ^c  

^a Arla Foods   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c CP Kelco Headquarters   (Denmark)

Author keywords

Analytical procedures; Color; Electron spin resonance spectrometry; Havarti cheese; Light induced oxidation; Lipid oxidation; Peroxide value; Photooxidation; Solid phase microextraction gas chromatography mass spectrometry

Indexed keywords

ACETAL; ALCOHOL DERIVATIVE; ALDEHYDE; BENZALDEHYDE; FATTY ACID; FREE RADICAL; HEXANOL; NONANOL; OXYGEN; PENTANOL; PEROXIDE; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; CHEESE; CHEMISTRY; COLOR; ELECTRON SPIN RESONANCE; FLUORESCENT LIGHTING; FOOD STORAGE; GAS ANALYSIS; GAS CHROMATOGRAPHY; LIGHT; LIGHT EXPOSURE; LIPID OXIDATION; MASS SPECTROMETRY; ODOR; OXIDATION REDUCTION REACTION; PHOTOOXIDATION; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; CHEESE; CHROMATOGRAPHY, GAS; COLOR; FATTY ACIDS; FREE RADICALS; LIGHT; ODORS; OXIDATION-REDUCTION; OXYGEN; PEROXIDES; VOLATILIZATION;

EID: 0037125115     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025513z     Document Type: Article

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