Premium
Simple vacuum distillation procedure for determination of the volatile carbonyl content of autoxidising edible fats
Author(s) -
Lea C. H.,
Swoboda P. A. T.
Publication year - 1962
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.2740130303
Subject(s) - chemistry , distillation , vacuum distillation , volatility (finance) , chromatography , organic chemistry , food science , mathematics , econometrics
A vacuum distillation procedure is described which, when applied to 10 g. of fat, will recover quantitatively added aliphatic aldehydes ranging in volatility from propanal to dodecanal at a concentration of 0.1 μmole/g. With autoxidising fats the method estimates, more directly than chemical tests for rancidity in present use, the class of substances responsible for rancid and reverted off‐flavours.