Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 5, 2013, Pages 1067-1071

  Jiang, Yaping ^a,b   Hengel, Matt ^a   Pan, Canping ^b   Seiber, James N ^a   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

dicarbonyl compounds; diacetyl; glyoxal; headspace; heated butter and cooking oils; methylglyoxal

Indexed keywords

COOKING OIL; DIACETYL; DICARBONYL COMPOUNDS; GLYOXAL; HEADSPACES; METHYLGLYOXAL;

GAS CHROMATOGRAPHY; MEATS;

VEGETABLE OILS;

2,3 BUTANEDIONE; FAT; GLYOXAL; MARGARINE; METHYLGLYOXAL; QUINOXALINE DERIVATIVE;

ANIMAL; ARTICLE; BUTTER; CATTLE; CHEESE; CHEMISTRY; CONSUMER; GAS CHROMATOGRAPHY; HEAT; HUMAN; ISOLATION AND PURIFICATION; LIMIT OF DETECTION; MEAT; PRODUCT SAFETY;

ANIMALS; BUTTER; CATTLE; CHEESE; CHROMATOGRAPHY, GAS; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; DIACETYL; FATS; GLYOXAL; HOT TEMPERATURE; HUMANS; LIMIT OF DETECTION; MARGARINE; MEAT; PYRUVALDEHYDE; QUINOXALINES;

CARTHAMUS TINCTORIUS;

EID: 84873384197     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3047303     Document Type: Article

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