Fatty acids names, properties, sources

Several aliphatic carboxylic acids have been known for centuries, and their common names reflect their historical sources. Formic acid was extracted from ants formica in Latin. Acetic acid was isolated from vinegar, called acetum ( sour ) in Latin. Propionic acid was considered to be the first fatty acid, and the name is derived from the Greek protos pion ( first fat ). Butyric acid results from the oxidation of butyraldehyde, the principal flavor of butter butyrum in Latin. Caproic, caprylic, and capric acids are found in the skin secrehons of goats caper in Lahn. The names and physical properties of some carboxylic acids are listed in Table 20-1. 

The names of common fatty acids under several conventions, carbon numbers, and selected properties are shown in Table 34.1. The common (trivial) names of some fatty acids are of long standing, and often indicate the initial source studied. As examples butyric acid is a major component of butter flavor the 6, 8, and 10 saturated fatty acids have been called the goaty acids because they impart the characteristic flavors of goat and... 

This chapter is divided into seven main sections. The first of these sections is focused on technological contaminants, namely heterocyclic amines, acrylamide, furan, chloropropanok and their fatty acid esters, polycycKc aromatic hydrocarbons, monocyclic aromatic hydrocarbons, nitroso compounds, and ethyl carbamate. Other sections deal with microbial toxins (mycotoxins and bacterial toxins), persistent organohalogen contaminants (such as polychlorinated biphenyls, dibenzodioxins and dibenzofurans), chlorinated ahphatic hydrocarbons, pesticides (persistent chlorinated hydrocarbons and modem pesticides), veterinary medicines and contaminants from packaging materials. Presented for each of these contaminants are structures, properties, occurrence and the main sources of dietary intake, mechanisms of formation, possibilities of food contamination, prevention and mitigation and health and toxicological evaluations. 

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