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Need for correlation of chemical and sensory rancidity tests

✍ Scribed by Maurice E. Stansby

Book ID
112819727
Publisher
Springer-Verlag
Year
1978
Tongue
English
Weight
82 KB
Volume
55
Category
Article
ISSN
0003-021X

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## Abstract When carrying out the TBA reaction test with oxidized lipids in the conventional way, a red colour with maximum absorption at 530 nm is measured as degree of rancidity. This colour corresponds mainly to alkadienals formed as products of oxidation. Before the formation of this red colour