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Filtering by: Creator Lederhouse, R. C. Remove constraint Creator: Lederhouse, R. C. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • 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

  • 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:
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