A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity

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• 作者：Nabil Haman^a ; Andrea Romano^a ; Mohammad Asaduzzaman^a ; Giovanna Ferrentino^a ; Franco Biasioli^b ; Matteo Scampicchio^a ; ^{matteo.scampicchio@unibz.it}
• 关键词：Linoleic acid ; Oxidation ; Proton transfer reaction mass spectrometry (PTR-MS) ; Rancidity ; Isothermal microcalorimetry
• 刊名：Talanta
• 出版年：2017
• 出版时间：1 March 2017
• 年：2017
• 卷：164
• 期：Complete
• 页码：407-412
• 全文大小：868 K
• 卷排序：164

文摘

The oxidation rate of linoleic acid was monitored by calorimetry. When the reaction shows an order of 0.5, off-odors start evolving. The onset-time measured by calorimetry correlates with the rancidity evolution. The best antioxidants greatly delay the occurrence of the onset-time.