Quantitation of flavor volatiles in oxidized soybean oil by dynamic headspace analysis-Reference-Cited by-同舟云学术

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Quantitation of flavor volatiles in oxidized soybean oil by dynamic headspace analysis

Published:1995-05 Issue:5 Volume:72 Page:539-546
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Lee Inmok¹,Fatemi Seyed H.¹,Hammond Earl G.¹,White Pamela J.¹

Affiliation:

1. ; Department of Food Science and Human Nutrition; Iowa State University; 2312 Food Sciences Building Ames IA 50011

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference37 articles.

1. A two-dimensional thin-layer chromatographic technique for the resolution of monocarbonyl dinitrophenylhydrazones

2. Some carbonyl flavor compounds of oxidized soybean and linseed oils

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods;Journal of the American Oil Chemists' Society;2024-09-02

2. Soybean Oil;Bailey's Industrial Oil and Fat Products;2020-02-17

3. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods;Journal of Oleo Science;2018

4. Relationship between 3-Methyl-2,4-nonanedione Concentration and Intensity of Light-induced Off-odor in Soy Bean Oil;Journal of Oleo Science;2016

5. Volatile constituents in sensory defective virgin olive oils;Flavour and Fragrance Journal;2015-07-17

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