ISOLATION AND IDENTIFICATION OF 2-PENTENYLFURANS IN THE REVERSION FLAVOR OF SOYBEAN OIL

被引：14

作者：

CHANG, SS

SHEN, GH

JIAN, T

QI, ZJ

HUANG, S

CARLIN, JT

HO, CT

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1983年 / 60卷 / 03期

关键词：

D O I：

10.1007/BF02679785

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：553 / 557

页数：5

共 14 条

[1]

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CHANG, SS ;

KUMMEROW, FA .

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[3] CHARACTERIZATION OF THE REVERSION FLAVOR OF SOYBEAN OIL [J].

CHANG, SS ;

BROBST, KM ;

TAI, H ;

IRELAND, CE .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (12) :671-674

[4] THE RELATIONSHIP BETWEEN THE OXIDATIVE POLYMERS OF SOYBEAN OIL AND FLAVOR REVERSION [J].

CHANG, SS ;

KUMMEROW, FA .

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[5] A NEW TECHNIQUE FOR THE ISOLATION OF FLAVOR COMPONENTS FROM FATS AND OILS [J].

CHANG, SS .

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[6] Soybean oil in the food industry [J].

Durkee, MM .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1936, 28 :898-903

[7] ANALYSIS OF AUTOXIDIZED FATS BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY .5. PHOTOSENSITIZED OXIDATION [J].

FRANKEL, EN ;

NEFF, WE ;

BESSLER, TR .

LIPIDS, 1979, 14 (12) :961-967

[8] SYNTHESIS OF 2-(1-PENTENYL) FURAN AND ITS RELATIONSHIP TO REVERSION FLAVOR OF SOYBEAN OIL [J].

HO, CT ;

SMAGULA, MS ;

CHANG, SS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (02) :233-237

[9] EFFECT OF HEATING TEMPERATURE AND TIME ON THE VOLATILE OXIDATIVE DECOMPOSITION OF LINOLENATE [J].

LOMANNO, SS ;

NAWAR, WW .

JOURNAL OF FOOD SCIENCE, 1982, 47 (03) :744-&

[10]

RAWLS MR, 1970, J AM OIL CHEM SOC, V47, P135

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