Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process
Dong Min Han, Siyang Deng, Hang Wang, Feng Huang, Marie‐Laure Fauconnier, Hong Li, Jian Zheng, Linchun Meng, Chunhui Zhang, Xia Li
Abstract
)-2,4-decadienal, 2-decanone, γ-octalactone and γ-nonalactone. Our data elucidated that fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during a thermal process.
Topics & Concepts
ChemistryFlavorMass spectrometryGas chromatographyFood scienceLipid oxidationPolyunsaturated fatty acidChromatographyGas chromatography–mass spectrometryFatty acidBiochemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical effects in animals