trans-4,5-epoxyhept-trans-2-enal the major volatile compound formed by the copper and α-tocopherol induced oxidation of butterfat
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (9), 803-807
- https://doi.org/10.1002/jsfa.2740290910
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Formation oftrans‐12,13‐epoxy‐9‐hydroperoxy‐trans‐10‐octadecenoic acid from 13‐L‐hydroperoxy‐cis‐9,trans‐11‐octadecadienoic acid catalyzed by either a soybean extract or cysteine‐FeC13Lipids, 1978
- Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. the identification of octa-1,cis-5-dien-3-oneJournal of the Science of Food and Agriculture, 1977
- Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidationJournal of the Science of Food and Agriculture, 1977
- Autoxidation of methyl linolenate: Analysis of methyl hydroxylinolenate isomers by high performance liquid chromatographyLipids, 1977
- Enzymic reactions of fatty acid hydroperoxides in extracts of potato tuber II. Conversion of 9- and 13-hydroperoxy-octadecadienoic acids to monohydroxydienoic acid, epoxyhydroxy- and trihydroxymonoenoic acid derivativesBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1975
- Decomposition of linoleic acid hydroperoxides. Enzymic reactions compared with nonenzymicJournal of Agricultural and Food Chemistry, 1975
- Homolytic decomposition of linoleic acid hydroperoxide: Identification of fatty acid productsLipids, 1974