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A distillation method for the quantitative determination of malonaldehyde in rancid foods
Author(s) -
Tarladgis Basil G.,
Watts Betty M.,
Younathan Margaret T.,
Dugan Leroy
Publication year - 1960
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02630824
Subject(s) - odor , chemistry , distillation , chromatography , food science , organic chemistry
Summary An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.