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VOLATILE COMPONENTS OF CRUDE PALM OlL (1977)

DIRINCK, P. ; SCHREYEN, L. ; SCHOENMACKER, L. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: This paper reports on a gas chromatographic-mass spectrometric examination of volatile trace constituents, isolated from palm oil by codistlllation with water. Aromagrams indicated trans-2-octenal, n-nonanal, truns-2-decenal, trans-2-undecenal, β-ionone and especially trans, cis-2,4decadienal and trans, trans-2,4-decadienal to be important contributors to palm oil flavor.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12568.x

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