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Carbonyl compounds as a criterion of flavour deterioration in edible fats
Author(s) -
Berry N. W.,
McKerrigan A. A.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740091101
Subject(s) - flavour , chemistry , food science , organic chemistry , carbonyl group , medicinal chemistry
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.