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Aldehydes in Food and its Relation with the TBA Test for Rancidity

✍ Scribed by Guillén-Sans, R. ;Guzmán-Chozas, M.

Publisher
John Wiley and Sons
Year
1995
Weight
208 KB
Volume
97
Category
Article
ISSN
0931-5985

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✦ Synopsis

Abstract

Aldehydes have been found in fruits and essential oils. But their presence in the off‐flavor compounds (rancidity of foods) is well known. Aldehydes are characteristic compounds of secondary oxidation in the autoxidative process of fats, oils, lipidic foods and biological membranes. Malonaldehyde and other aldehydes responsible for rancidity can be evaluated through the thiobarbituric acid (TBA) assay. Alkanals, alkenals and dienals give characteristic pigments (yellow, orange, red pigments) with TBA reagent, which could be spectrophotometrically evaluated.

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