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Filtering by: Creator Wagner, Lindsay A. Academic Affiliation Food Science and Technology

Volatile compounds from thermally oxidized methyl oleate

Creator:

Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.

Abstract:

Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...

Resource Type:

Capstone Project

Full Text:

Lindsay (6) found a 31.2% loss in total FFA and a 34.5% loss of the oleic acid with consistently large
Influence of free fatty acids on sweet cream butter flavor

Creator:

McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.

Abstract:

A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...

Resource Type:

Capstone Project

Full Text:

M. R. MCDANIEL,“ L. A. SATHER and R. C. LINDSAY Department