A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils
Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Jacobson, G. A. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1964 |
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| Schlagwörter: |
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| Anmerkung: |
© American Oil Chemists’ Society 1964 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 41(1964), 2 vom: Feb., Seite 124-128 |
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| Übergeordnetes Werk: |
volume:41 ; year:1964 ; number:2 ; month:02 ; pages:124-128 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02673488 |
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| Katalog-ID: |
OLC2068011883 |
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| 520 | |a Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. | ||
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10.1007/BF02673488 doi (DE-627)OLC2068011883 (DE-He213)BF02673488-p DE-627 ger DE-627 rakwb eng 660 VZ Jacobson, G. A. verfasserin aut A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils 1964 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1964 Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. Crotonaldehyde Flavor Score Saturated Aldehyde Flavor Evaluation Thiobarbituric Acid Test Kirkpatrick, J. A. aut Goff, H. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 41(1964), 2 vom: Feb., Seite 124-128 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:41 year:1964 number:2 month:02 pages:124-128 https://doi.org/10.1007/BF02673488 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4306 GBV_ILN_4315 AR 41 1964 2 02 124-128 |
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10.1007/BF02673488 doi (DE-627)OLC2068011883 (DE-He213)BF02673488-p DE-627 ger DE-627 rakwb eng 660 VZ Jacobson, G. A. verfasserin aut A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils 1964 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1964 Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. Crotonaldehyde Flavor Score Saturated Aldehyde Flavor Evaluation Thiobarbituric Acid Test Kirkpatrick, J. A. aut Goff, H. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 41(1964), 2 vom: Feb., Seite 124-128 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:41 year:1964 number:2 month:02 pages:124-128 https://doi.org/10.1007/BF02673488 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4306 GBV_ILN_4315 AR 41 1964 2 02 124-128 |
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10.1007/BF02673488 doi (DE-627)OLC2068011883 (DE-He213)BF02673488-p DE-627 ger DE-627 rakwb eng 660 VZ Jacobson, G. A. verfasserin aut A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils 1964 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1964 Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. Crotonaldehyde Flavor Score Saturated Aldehyde Flavor Evaluation Thiobarbituric Acid Test Kirkpatrick, J. A. aut Goff, H. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 41(1964), 2 vom: Feb., Seite 124-128 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:41 year:1964 number:2 month:02 pages:124-128 https://doi.org/10.1007/BF02673488 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4306 GBV_ILN_4315 AR 41 1964 2 02 124-128 |
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10.1007/BF02673488 doi (DE-627)OLC2068011883 (DE-He213)BF02673488-p DE-627 ger DE-627 rakwb eng 660 VZ Jacobson, G. A. verfasserin aut A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils 1964 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1964 Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. Crotonaldehyde Flavor Score Saturated Aldehyde Flavor Evaluation Thiobarbituric Acid Test Kirkpatrick, J. A. aut Goff, H. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 41(1964), 2 vom: Feb., Seite 124-128 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:41 year:1964 number:2 month:02 pages:124-128 https://doi.org/10.1007/BF02673488 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4306 GBV_ILN_4315 AR 41 1964 2 02 124-128 |
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10.1007/BF02673488 doi (DE-627)OLC2068011883 (DE-He213)BF02673488-p DE-627 ger DE-627 rakwb eng 660 VZ Jacobson, G. A. verfasserin aut A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils 1964 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1964 Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. Crotonaldehyde Flavor Score Saturated Aldehyde Flavor Evaluation Thiobarbituric Acid Test Kirkpatrick, J. A. aut Goff, H. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 41(1964), 2 vom: Feb., Seite 124-128 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:41 year:1964 number:2 month:02 pages:124-128 https://doi.org/10.1007/BF02673488 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4306 GBV_ILN_4315 AR 41 1964 2 02 124-128 |
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660 VZ A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils Crotonaldehyde Flavor Score Saturated Aldehyde Flavor Evaluation Thiobarbituric Acid Test |
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A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils |
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A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils |
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Jacobson, G. A. |
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1964 |
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Jacobson, G. A. Kirkpatrick, J. A. Goff, H. E. |
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a study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils |
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A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils |
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Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. © American Oil Chemists’ Society 1964 |
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Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. © American Oil Chemists’ Society 1964 |
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Abstract A modified thiobarbituric acid test has been devised for the determination of certain components of oxidized fat. The reaction was carried out in a single phase solvent designed to eliminate the color extraction or fat removal steps of other TBA tests. A moderate temperature of 60C, with no added acid, was used to minimize breakdown of hydroperoxides and TBA. Under certain reaction conditions, temperature, sunlight, ferric ion, and oxygen can influence results. Of the aldehydes examined, the TBA reaction products of dienals showed an absorption peak at 532 m dm only, while the TBA reaction products of the saturated aldehydes showed a peak at 452 mμ only. The spectral behavior of TBA reaction products of monoenals was found to vary with the location of the double bond. Fat samples, aged at either 60C or 37.8C, were examined organoleptically and by the modified TBA test. The 452 mμ peak was of value in assessing the flavor of beef fat, cottonseed oil, and used frying fat, whereas the 532 mμ wavelength was of value in assessing the flavor of soybean oil, used frying fat, and pork fat. © American Oil Chemists’ Society 1964 |
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