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Oxidized flavours

Forss, D. A., Pont, E. G. and Stark, W. 1955A. The volatile compounds associated with oxidized flavour in skim milk. J. Dairy Res. 22, 91-102. [Pg.267]

Poulsen, P. R. and Jensen, G. K. 1966. Observations of the liability of cows to yield milk that spontaneously develops oxidized flavour. 17th Int. Dairy Cong. Proc. A2, 229-237. [Pg.274]

Smith, G. J. and Dunkley, W. L. 1962A. Copper binding in relation to inhibition of oxidized flavour by heat treatment and homogenization. Int. Dairy Congr. A, 625-632. [Pg.276]

Storgards, T. and Ljungren, B. 1962. Some observations on the formation of light-induced oxidized flavour. Milchwissenchaft 17, 406-407. [Pg.277]

Tarassuk, N.P., Koops, J. 1960. Inhibition of oxidized flavour in homogenised milk as related to the concentration of copper and phospholipids per unit of fat globule surface. J. Dairy Sci. 43, 93-94. [Pg.211]

Peroxidases Specific oxidized flavours Demethylation of amines Nootkatone Methylanthranilate... [Pg.365]

Homogenization markedly reduces the propensity to oxidative rancidity, perhaps due to redistribution of the susceptible lipids and pro-oxidants of the MFGM (however, the propensity to hydrolytic rancidity and sunlight oxidized flavour (due to the production of methional from methionine in protein) is increased). [Pg.133]

The crude oil is degummed by the controlled addition of water (2%) which precipitates the hydratable phosphatide (1.5-2.5%) to give a valuable by-product. The fully refined oil is used in margarine, salad and frying oils. The oil has a tendency to oxidative flavour reversion which is largely associated with the linolenic acid in the oil. [Pg.89]

The important commercial feature of these juices, especially significant with blackcurrant and tomato juices, is their ascorbic acid (or vitamin C) content, of which loss by oxidation is known to be accelerated both by heat and by metal (particularly copper) contamination. The effect of copper has been carefully investigated for pure ascorbic acid", and more recently ascorbic acid in blackcurrant juice and model systems. There are, however, oxidation inhibitors of different kinds (which may themselves be heat-sensitive) present in various fruits, which give differing results. The presence of metals will also affect flavours", may cause discoloration, and may give rise to clouding effects, as in apple juice. ... [Pg.420]

Lipid hydroperoxides are either formed in an autocatalytic process initiated by hydroxyl radicals or they are formed photochemically. Lipid hydroperoxides, known as the primary lipid oxidation products, are tasteless and odourless, but may be cleaved into the so-called secondary lipid oxidation products by heat or by metal ion catalysis. This transformation of hydroperoxides to secondary lipid oxidation products can thus be seen during chill storage of pork (Nielsen et al, 1997). The secondary lipid oxidation products, like hexanal from linoleic acid, are volatile and provide precooked meats, dried milk products and used frying oil with characteristic off-flavours (Shahidi and Pegg, 1994). They may further react with proteins forming fluorescent protein derivatives derived from initially formed Schiff bases (Tappel, 1956). [Pg.316]

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. [Pg.154]

Strecker aldehyde are generated by rearrangement, decarboxylation and hydrolysis. Thus the Strecker degradation is the oxidative de-amination and de-carboxylation of an a-amino acid in the presence of a dicarbonyl compound. An aldehyde with one fewer carbon atoms than the original amino acid is produced. The other class of product is an a-aminoketone. These are important as they are intermediates in the formation of heterocyclic compounds such as pyrazines, oxazoles and thiazoles, which are important in flavours. [Pg.17]

Cakes are in principle subject to all the threats to a long shelf life that any other bakery product is subject to. The product can dry out, the starch can retrograde or mould can grow. These are in addition to the threats of oxidation, loss of flavour and lipolysis by any enzymes present. [Pg.226]

Obviously, in a relatively small work such as this it is not possible to be comprehensive. Preparations of bulk, achiral materials (e.g. simple oxiranes such as ethylene oxide) involving key catalytic processes will not be featured. Only a handful of representative examples of preparations of optically inactive compounds will be given, since the emphasis in the main body of this book, i.e. the experimental section, is on the preparation of chiral compounds. The focus on the preparation of compounds in single enantiomer form reflects the much increased importance of these compounds in the fine chemical industry (e.g. for pharmaceuticals, agrichemicals, fragrances, flavours and the suppliers of intermediates for these products). [Pg.6]

Larkov O, Matasyoh JC, Dudai N, Lewinsohn E, Mayer AA, Ravid U, Distribution of piperitone oxide stereoisomers in Mentha and Micromeria species and their chemical syntheses. Flavour Fragr/22 328—333, 2007. [Pg.178]


See other pages where Oxidized flavours is mentioned: [Pg.209]    [Pg.30]    [Pg.115]    [Pg.290]    [Pg.353]    [Pg.434]    [Pg.209]    [Pg.30]    [Pg.115]    [Pg.290]    [Pg.353]    [Pg.434]    [Pg.419]    [Pg.280]    [Pg.128]    [Pg.132]    [Pg.302]    [Pg.303]    [Pg.315]    [Pg.316]    [Pg.331]    [Pg.333]    [Pg.336]    [Pg.79]    [Pg.379]    [Pg.158]    [Pg.27]    [Pg.224]    [Pg.218]    [Pg.75]    [Pg.823]    [Pg.59]    [Pg.233]    [Pg.136]   


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