Isolation and identification of headspace volatiles formed in heated butter

Unsalted sweet butter was heated at 100, 150, or 200 degrees C for 5 h. The headspace volatiles formed were collected during heating using a simultaneous purging and solvent extraction apparatus. Among 140 peaks on a gas chromatogram of the headspace sample from butter heated at 200 degrees C, 77 we...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1991-11, Vol.39 (11), p.1972-1975
Hauptverfasser:	Lee, Su Rae, Macku, Carlos, Shibamoto, Takayuki
Format:	Artikel
Sprache:	eng
Schlagworte:	BEURRE Biological and medical sciences COMPOSE VOLATIL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTO VOLATIL Fat industries Food industries Fundamental and applied biological sciences. Psychology MANTEQUILLA TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS TEMPERATURA TEMPERATURE TRAITEMENT THERMIQUE TRATAMIENTO TERMICO
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