Headspace volatile compounds formed from heated corn oil and corn oil with glycine

The volatile compounds formed in headspace from heated corn oil alone or from corn oil with glycine were collected by a simultaneous purging and solvent extraction apparatus. Aroma components were isolated and identified by gas chromatography and gas chromatography/mass spectrometry. Among 123 gas c...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1991-07, Vol.39 (7), p.1265-1269
Hauptverfasser:	Macku, Carlos, Shibamoto, Takayuki
Format:	Artikel
Sprache:	eng
Schlagworte:	aceite de maiz Biological and medical sciences chemical reactions compose volatil compuesto volatil Fat industries Food industries Fundamental and applied biological sciences. Psychology glicina glycine acide amine glycine amino acid heat treatment huile de mais maize oil reacciones quimicas reaction chimique traitement thermique tratamiento termico volatile compounds
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