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You searched for: Journal Journal of the science of food and agriculture Remove constraint Journal: Journal of the science of food and agriculture Publication Year 2005 Remove constraint Publication Year: 2005 Subject volatile organic compounds Remove constraint Subject: volatile organic compounds Subject aldehydes Remove constraint Subject: aldehydes Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Solid phase microextraction of stale flavour volatiles from the headspace of UHT milk

Author:
Perkins, M.L.; D'Arcy, B.R.; Lisle, A.T.; Deeth, H.C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.14 pp. 2421-2428
ISSN:
0022-5142
Subject:
UHT milk; flavor compounds; off flavors; volatile organic compounds; solid phase extraction; microextraction; headspace analysis; aldehydes; ketones; food storage; storage quality
Abstract:
... Solid phase microextraction (SPME) offers a solvent-free and less labour-intensive alternative to traditional flavour isolation techniques. In this instance, SPME was optimised for the extraction of 17 stale flavour volatiles (C3-11,13 methyl ketones and C4-10 saturated aldehydes) from the headspace of full-cream ultrahigh-temperature (UHT)-processed milk. A comparison of relative extraction effic ...
DOI:
10.1002/jsfa.2243

2. Effects of storage conditions on oxidative stability of soybean oil

Author:
Yang, T.S.; Chu, Y.H.; Liu, T.T.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1587-1595
ISSN:
0022-5142
Subject:
tocopherols; soybean oil; peroxide value; headspace analysis; storage temperature; storage time; volatile organic compounds; aldehydes; oxidative stability; antioxidants
Abstract:
... Soybean oil in the presence or absence of 200 microgram g(-1) tert-butyl hydroquinone (TBHQ) was subjected to accelerated oxidative storage at 60 degrees C for 10 days or stored at room temperature for 12 months. Tocopherol contents of the oil decreased, whereas the headspace volatiles and peroxide values (PV) increased as the storage time increased. During accelerated storage, TBHQ was effective ...
DOI:
10.1002/jsfa.2150

3. Monitoring oxidative quality of pork scratchings, peanuts, oatmeal and muesli by sensor array

Author:
Jensen, P.N.; Bertelsen, G.; Berg, F. van den
Source:
Journal of the science of food and agriculture 2005 v.85 no.2 pp. 206-212
ISSN:
0022-5142
Subject:
fried foods; peanuts; volatile organic compounds; lipids; oxidation; electronic nose; deep fat frying; aldehydes; oatmeal; swine
Abstract:
... A sensor array (electronic nose) was successfully applied for predicting the content of hexanal and other volatiles in different dry fat-containing products, showing the potential of replacing time-consuming traditional laboratory analysis by faster in-process monitoring methods. Unfortunately, prediction of free radical content was not successful, making early prediction of oxidation by sensor ar ...
DOI:
10.1002/jsfa.1946