Ablauf und Analytik des oxydativen Fettverderbs

Grosch, Werner

doi:10.1007/bf01146588

Cited by 25 publications

(1 citation statement)

References 43 publications

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“…The difference between both types is one of perception level: reversion flavors are caused by carbonyls which are perceptible in sometimes very low concentrations; rancidity flavors are composed of aldehydes having a relatively high perception level. It may also be useful to mention the conclusions Grosch (14) arrived at in 1975. In his review he stated that the numerical values of carbonyls or their derivatives are insufficient to predict reversion.…”

Section: Off-flavorsmentioning

confidence: 99%

Twenty‐five years of flavor research in a food industry

Keppler

1977

J Americ Oil Chem Soc

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AND SUMMARYIn the last few decades, flavor research has developed along different main routes. The first step was the discovery of the complex mixtures of volatile components that together build the particular flavors. Apart from this, interest became focused on the taste substances which, through interaction with the flavor carriers, impart aroma to a food. The third main route was the investigation of the deterioration in odor and taste due to oxidative or microbial spoilage. As these investigations progressed, it became clear that these flavor areas show considerable interaction and that, in addition, other sensory impressions of a product as regards shape, texture, color, etc., play a role in the ultimate subjective perception by the consumer. In this way, flavor research has widened into a complex branch of science, and it is becoming more and more apparent that consumer testing that encompasses all the elements mentioned above will have to indicate the real preferences of the public.

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Section: Off-flavorsmentioning

confidence: 99%

Twenty‐five years of flavor research in a food industry

Keppler

1977

J Americ Oil Chem Soc

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Fortschrittsbericht Lipidperoxydation 1. Mitt. Primärreaktionen

Mörsel

1990

Nahrung

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Deep‐Fat Finish‐Frying of French Fries in Unhydrogenated Refined Soybean Oil

Keijbets

Ebbenhorst-Seller

Ruisch

1986

Fette, Seifen, Anstrichm.

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The suitability of unhydrogenated soybean oils (55 '%I C 18: 2 and 7 O/n C 18 : 3) for commercial, small-scale, heavy-duty deep-fat frying has been investigated in a laboratory experiment with four unhydrogenated soybean oils, a sunflower oil (68 "10 C 18 : 2) and a hydrogenated soybean fat (0 Yo C 18 : 2) .The fryingprocedure used simulated commercial, heavy-duty deepfat finish-frying of french fries,and comprised intermittent fryingand cooling on five consecutive days. Analysis of the hydrolysis, oxidation and polymerization of the oils and sensory quality of the finish-fried french fries established that the sunflower oil deteriorated more rapidly than the soybean oils. However, the hydrogenated soybean fat was much more stable than the oils. With regard to a limit of 10 "/ o polymeric triglycerides, the frying life of hydrogenated soybean fat was at least twice that of unhydrogenated soybean and sunflower oils. Two of the soybean oils were more stable than the other two. Thus it was concluded that unhydrogenated soybean oils are no less suitable for heavy-duty deep-fat frying than other highly polyunsaturated oils. However, frying conditions, such as temperature, surface/volume ratio and intermittent operation need to be carefully controlled,and the oil needs to be replaced more frequently. FETTE . SEIFEN . ANSTRICHMITTEL 88. Jahrgang Nr. 2 1986 W E H o f i n s and A . J. Jos, Voeding 44,384 [ 19831. 22 S. G.Stevenson,L.Jefleely,M. Vaisey-Gmer,B. Fyj,F WHougan and N. A. M. Eskin, Can. Inst. Food Sci. Technol. J. 17,187 [ 19841. AcknowledgmentThe authors wish to acknowledge the advice and co-operation of R. Leysen (American Soybean Association, Brussels) andJ. i? L. Ong (Institute CIVO-Technology TNO, Zeist).

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Ablauf und Analytik des oxydativen Fettverderbs

Cited by 25 publications

References 43 publications

Twenty‐five years of flavor research in a food industry

Twenty‐five years of flavor research in a food industry

Fortschrittsbericht Lipidperoxydation 1. Mitt. Primärreaktionen

Deep‐Fat Finish‐Frying of French Fries in Unhydrogenated Refined Soybean Oil

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