Abstract
During oxidation of unsaturated fatty acids via a radical-chain mechanism (Schultz, Day and Sinnhuber, 1962) primarily hydroperoxides are formed, which are decomposed to free radicals entering again the radical-chain thus further promoting fat oxidation. They are split to aldehydes (rancid products) as it is demonstrated in Fig. 1 for linoleic acid. The decomposition of the two isomeric hydroperoxides shown in Fig. 1 to radicals and volatile aldehydes is taking place according to the following reaction pattern:
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Eichner, K. (1980). Antioxidative Effect of Maillard Reaction Intermediates. In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_20
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