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Enzymatic oxydation of linoleic acid: formation of bittertasting fatty acids

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung

Jul 29, 1977

Claudia BaurH Jugel

PMID: 198993

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Abstract

Linoleic acid was oxidized with a protein fraction from soya beans (25 degrees C; 2h), in which lipoxygenase and peroxydase activities occurred. The fatty acids formed were isolated and, after emulsification with a sugar ester, were evaluated for bitter taste. The main components of the...read more

Mentioned in this Paper

Taste Perception
Taste Threshold
Lipoxygenase-2
Acids
Staphylococcal Protein A
Taste Bitter
Mass Spectrometry
Lipoxygenase
Linoleic Acid
Fatty Acids
Paper Details
References
  • References6
  • Citations13
12

Enzymatic oxydation of linoleic acid: formation of bittertasting fatty acids

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung

Jul 29, 1977

Claudia BaurH Jugel

PMID: 198993

DOI:

Abstract

Linoleic acid was oxidized with a protein fraction from soya beans (25 degrees C; 2h), in which lipoxygenase and peroxydase activities occurred. The fatty acids formed were isolated and, after emulsification with a sugar ester, were evaluated for bitter taste. The main components of the...read more

Mentioned in this Paper

Taste Perception
Taste Threshold
Lipoxygenase-2
Acids
Staphylococcal Protein A

Related Papers

Paper Details
References
  • References6
  • Citations13
12

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