Comparison of the volatiles formed by oxidation of phosphatidylcholine to triglyceride in model systems

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 33, 2014, Pages 8295-8301

  Zhou, Li ^a,b   Zhao, Minjie ^b   Bindler, Françoise ^b   Marchioni, Eric ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITÉ DE STRASBOURG   (France)

Author keywords

linoleic acid; oleic acid; oxidative stability; phosphatidylcholine; triglycerides; volatile oxidized compound

Indexed keywords

ELECTROSPRAY IONIZATION; GAS CHROMATOGRAPHY; GLYCEROL; KETONES; LINOLEIC ACID; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROCOMPUTERS; OLEIC ACID; OXIDATION RESISTANCE; VOLATILE ORGANIC COMPOUNDS; CHROMATOGRAPHY; DRUG PRODUCTS; ELECTRODEPOSITION; EXTRACTION; FATTY ACIDS; IONIZATION OF GASES; IONIZATION OF LIQUIDS; SPECTROMETRY;

GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); HEADSPACE SOLID PHASE MICROEXTRACTION; LIQUID CHROMATOGRAPHY-ELECTROSPRAY IONIZATION-MASS SPECTROMETRIES; OXIDATIVE DEGRADATION; OXIDATIVE STABILITY; PHOSPHATIDYLCHOLINE; TRIGLYCERIDES; VOLATILE OXIDIZED COMPOUND;

OXIDATION;

PHOSPHATIDYLCHOLINE; TRIACYLGLYCEROL; VOLATILE ORGANIC COMPOUND;

BIOLOGICAL MODEL; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; HEAT; MASS FRAGMENTOGRAPHY; OXIDATION REDUCTION REACTION;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MODELS, BIOLOGICAL; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PHOSPHATIDYLCHOLINES; TRIGLYCERIDES; VOLATILE ORGANIC COMPOUNDS;

EID: 84906347115     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501934w     Document Type: Article

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