The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it...

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Bibliographic Details
Main Authors:	Sandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, Lothar W. Kroh, Sascha Rohn
Format:	Article
Language:	English
Published:	MDPI AG 2021-02-01
Series:	Molecules
Subjects:	methyl ketones lipid oxidation heptan-2-one headspace GC-MS analysis secondary and tertiary lipid oxidation products phosphatidylethanolamine
Online Access:	https://www.mdpi.com/1420-3049/26/4/1104

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