EFFECT OF WATER-CONTENT ON VOLATILE COMPOUNDS DERIVED FROM SOYBEAN OILS IN CANS

被引：4

作者：

WU, CM

LIOU, SE

机构：

[1] Food Industry Research and Development Institute (FIRDI), Hsinchu

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1990年 / 67卷 / 02期

关键词：

D O I：

10.1007/BF02540634

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Soybean oil-water cans with different soybean oil/water ratios were prepared and stored. The volatiles and POV values of these samples were monitored. Water in cans caused the production of larger amounts of volatiles just after sterilization, however, during the storage period, cans without water had a higher rate of production of volatile compounds. It was postulated that POV values do not reflect the changes of volatile compounds in cans. © 1990 AOCS Press.

引用

页码：96 / 100

页数：5

共 15 条

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