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- W2057007989 abstract "Evidence for the relationship between carbonyl compounds and flavour deterioration of fats is discussed and methods of estimating total carbonyl contents are described. Examples of the carbonyl contents of vegetable oils at different stages of processing are presented and consideration given to their significance with respect to flavour deterioration in the presence of antioxidants. Distinction is made between the non-volatile, tasteless, carbonyl compounds and the volatile, breakdown products of fat oxidation, which are responsible for rancid flavours." @default.
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- W2057007989 date "1958-11-01" @default.
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- W2057007989 title "Carbonyl compounds as a criterion of flavour deterioration in edible fats" @default.
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- W2057007989 doi "https://doi.org/10.1002/jsfa.2740091101" @default.
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