Abstract
Aldehydes are secondary breakdown products of unsaturated lipids. In particular, polyunsatu-rated lipid fatty acids of the omega-6 and omega-3 families are highly susceptible to oxidation. Using static headspace analysis, the specific aldehyde markers were studied. While, linoleic, gamma-linolenic and arachidonic acids found in different foods were precursors of hexanal,propanal was the dominant aldehyde formed from the breakdown of alpha-linolenic, eicos-apentaenoic and docosahexaenoic acids. Thus, use of selected aldehydes for monitoring oxida-tion of food lipids is recommended.
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Shahidi, F. (2001). Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods. In: Rouseff, R.L., Cadwallader, K.R. (eds) Headspace Analysis of Foods and Flavors. Advances in Experimental Medicine and Biology, vol 488. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1247-9_9
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DOI: https://doi.org/10.1007/978-1-4615-1247-9_9
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