EFFECT OF FREEZE STORAGE ON THE VOLATILES OF BUTTER

被引：4

作者：

ABDELMAGEED, MA

FADEL, HHM

机构：

[1] Dept. of Flavour and Aroma, National Research Centre, Cairo

来源：

GRASAS Y ACEITES | 1995年 / 46卷 / 03期

关键词：

BUTTER; FREEZE STORAGE; VOLATILE COMPONENTS;

D O I：

10.3989/gya.1995.v46.i3.920

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The changes In the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage had a significant effect on the carbonyl and lactone components analyzed. The increase in the yield of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indicator for the deterioration of the butter samples during storage.

引用

页码：165 / 168

页数：4

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