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Titolo:
VOLATILE COMPOUNDS OF OXIDIZED PORK PHOSPHOLIPIDS
Autore:
MEYNIER A; GENOT C; GANDEMER G;
Indirizzi:
INRA,LEIMA LIPIDS FLAVOR GRP,BP 71627 F-44316 NANTES 3 FRANCE
Titolo Testata:
Journal of the American Oil Chemists' Society
fascicolo: 1, volume: 75, anno: 1998,
pagine: 1 - 7
SICI:
0003-021X(1998)75:1<1:VCOOPP>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIPID OXIDATION; METHYL ARACHIDONATE; MUSCLE FOODS; PRODUCTS; FLAVOR; BEEF;
Keywords:
KINETIC; MEAT; METAL-CATALYZED; OXIDATION; PHOSPHOLIPIDS; TBA-REACTIVE SUBSTANCES; VOLATILE COMPOUNDS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
31
Recensione:
Indirizzi per estratti:
Citazione:
A. Meynier et al., "VOLATILE COMPOUNDS OF OXIDIZED PORK PHOSPHOLIPIDS", Journal of the American Oil Chemists' Society, 75(1), 1998, pp. 1-7

Abstract

Volatile compounds from oxidized pork muscle phospholipids (PL) were analyzed by a purge-and-trap method. Total volatile compounds were highly correlated with thiobarbituric acid-reactive substances, mainly asa consequence of alkanals. Major compounds of the 32 identified substances were alkanals (6023 ng nonane equivalents/mg FL), followed by 2-alkenals (514 ng nonane eq/mg FL) and 2,4-alkadienals (368 ng nonane eq/mg FL). Hexanal (4850 ng nonane eq/mg FL) was the major compound from the oxidation of n-6 fatty acids (mainly linoleic and arachidonic acid). Volatile compounds from the oxidation of n-3 fatty acids were only minor and included 2,4-heptadienal (45 ng nonane eq/mg FL) and 2-pentenal and 2-hexenal (49 ng nonane eq/mg FL). Finally, nonanal, a degradation compound from oleic acid, was present at a low level (200 ng nonane eq/mg FL) and remained constant during oxidation, which confirmedthat monounsaturated fatty acids were stable toward metal-catalyzed oxidation. With the exception of ester compounds, identified volatiles were qualitatively similar to those obtained in simpler systems, such as fatty acids or vegetable oils. Quantitatively, the volatile compound composition reflected the fatty acid composition of FL.

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Documento generato il 02/12/20 alle ore 15:03:08