Formation of short chain volatile organic acids in the automated AOM method
Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
deMan, J. M. [verfasserIn] |
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| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
1987 |
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| Schlagwörter: |
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| Anmerkung: |
© AOCS Press 1987 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 64(1987), 7 vom: Juli, Seite 993-996 |
|---|---|
| Übergeordnetes Werk: |
volume:64 ; year:1987 ; number:7 ; month:07 ; pages:993-996 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02542435 |
|---|
| Katalog-ID: |
OLC2068102668 |
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| 520 | |a Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. | ||
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10.1007/BF02542435 doi (DE-627)OLC2068102668 (DE-He213)BF02542435-p DE-627 ger DE-627 rakwb eng 660 VZ deMan, J. M. verfasserin aut Formation of short chain volatile organic acids in the automated AOM method 1987 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1987 Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. Triolein Caproic Acid Valeric Acid Volatile Acid Active Oxygen Method Tie, Fan aut deMan, L. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 64(1987), 7 vom: Juli, Seite 993-996 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:64 year:1987 number:7 month:07 pages:993-996 https://doi.org/10.1007/BF02542435 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_22 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 64 1987 7 07 993-996 |
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10.1007/BF02542435 doi (DE-627)OLC2068102668 (DE-He213)BF02542435-p DE-627 ger DE-627 rakwb eng 660 VZ deMan, J. M. verfasserin aut Formation of short chain volatile organic acids in the automated AOM method 1987 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1987 Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. Triolein Caproic Acid Valeric Acid Volatile Acid Active Oxygen Method Tie, Fan aut deMan, L. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 64(1987), 7 vom: Juli, Seite 993-996 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:64 year:1987 number:7 month:07 pages:993-996 https://doi.org/10.1007/BF02542435 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_22 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 64 1987 7 07 993-996 |
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10.1007/BF02542435 doi (DE-627)OLC2068102668 (DE-He213)BF02542435-p DE-627 ger DE-627 rakwb eng 660 VZ deMan, J. M. verfasserin aut Formation of short chain volatile organic acids in the automated AOM method 1987 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1987 Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. Triolein Caproic Acid Valeric Acid Volatile Acid Active Oxygen Method Tie, Fan aut deMan, L. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 64(1987), 7 vom: Juli, Seite 993-996 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:64 year:1987 number:7 month:07 pages:993-996 https://doi.org/10.1007/BF02542435 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_22 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 64 1987 7 07 993-996 |
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10.1007/BF02542435 doi (DE-627)OLC2068102668 (DE-He213)BF02542435-p DE-627 ger DE-627 rakwb eng 660 VZ deMan, J. M. verfasserin aut Formation of short chain volatile organic acids in the automated AOM method 1987 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1987 Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. Triolein Caproic Acid Valeric Acid Volatile Acid Active Oxygen Method Tie, Fan aut deMan, L. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 64(1987), 7 vom: Juli, Seite 993-996 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:64 year:1987 number:7 month:07 pages:993-996 https://doi.org/10.1007/BF02542435 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_22 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 64 1987 7 07 993-996 |
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10.1007/BF02542435 doi (DE-627)OLC2068102668 (DE-He213)BF02542435-p DE-627 ger DE-627 rakwb eng 660 VZ deMan, J. M. verfasserin aut Formation of short chain volatile organic acids in the automated AOM method 1987 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1987 Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. Triolein Caproic Acid Valeric Acid Volatile Acid Active Oxygen Method Tie, Fan aut deMan, L. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 64(1987), 7 vom: Juli, Seite 993-996 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:64 year:1987 number:7 month:07 pages:993-996 https://doi.org/10.1007/BF02542435 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_22 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 64 1987 7 07 993-996 |
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Formation of short chain volatile organic acids in the automated AOM method |
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deMan, J. M. |
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Journal of the American Oil Chemists’ Society |
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Journal of the American Oil Chemists’ Society |
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1987 |
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993 |
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deMan, J. M. Tie, Fan deMan, L. |
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64 |
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660 VZ |
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Aufsätze |
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deMan, J. M. |
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10.1007/BF02542435 |
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660 |
| title_sort |
formation of short chain volatile organic acids in the automated aom method |
| title_auth |
Formation of short chain volatile organic acids in the automated AOM method |
| abstract |
Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. © AOCS Press 1987 |
| abstractGer |
Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. © AOCS Press 1987 |
| abstract_unstemmed |
Abstract The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat. © AOCS Press 1987 |
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7 |
| title_short |
Formation of short chain volatile organic acids in the automated AOM method |
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https://doi.org/10.1007/BF02542435 |
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2024-07-03T17:35:45.989Z |
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