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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
12/01/2016 |
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Data da última atualização: |
12/01/2016 |
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Autoria: |
MIURA, K.; USUKI, R.; KANEDA, T. |
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Título: |
Flavor of palm oil. |
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Ano de publicação: |
1980 |
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Fonte/Imprenta: |
Journal of Japan Oil Chemists' Society, v. 29, n. 2, p. 97-101, 1980. |
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Idioma: |
Japonês |
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Conteúdo: |
It is known that palm oil has a peculiar flavor. However, little information has been obtained on this flavor. To know the flavor compounds characteristic for palm oil, palm oil was fractionated into several fractions by vacuum distillation and saponification, and the organoleptic test of each fraction was carried out. The results indicate that carbonyl-free fractions separated from volatile compounds have distinct palm oil-like flavor. In an other experiment, ?-carotene was heated at 200°C for 20min and fractionated into eight fractions by TLC and it was recognized that some fractions showed palm oil-like taste. It seemed to be important for reducing palm oil flavor to remove thermal decomposition products of ?-carotene as much as possible. |
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Thesagro: |
Dendê. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01136naa a2200157 a 4500
001 2033662
005 2016-01-12
008 1980 bl --- 0-- u #d
100 1 $aMIURA, K.
245 $aFlavor of palm oil.
260 $c1980
520 $aIt is known that palm oil has a peculiar flavor. However, little information has been obtained on this flavor. To know the flavor compounds characteristic for palm oil, palm oil was fractionated into several fractions by vacuum distillation and saponification, and the organoleptic test of each fraction was carried out. The results indicate that carbonyl-free fractions separated from volatile compounds have distinct palm oil-like flavor. In an other experiment, ?-carotene was heated at 200°C for 20min and fractionated into eight fractions by TLC and it was recognized that some fractions showed palm oil-like taste. It seemed to be important for reducing palm oil flavor to remove thermal decomposition products of ?-carotene as much as possible.
650 $aDendê
700 1 $aUSUKI, R.
700 1 $aKANEDA, T.
773 $tJournal of Japan Oil Chemists' Society$gv. 29, n. 2, p. 97-101, 1980.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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