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Neue Methoden zur Beurteilung von Haselnußkernen. Teil 3: Messung der Oxidationsprodukte über Headspace-Gaschromatographie

 
: Ziegleder, G.; Rieblinger, K.

Zucker- und Süßwaren Wirtschaft 52 (1999), No.1-2, pp.18-21
ISSN: 0373-0204
German
Journal Article
Fraunhofer IVV ()
Gaschromatographie; Haltbarkeit; Haselnuß; Kontrolle; oxidation; Ranzigkeit

Abstract
Fresh and stored hazelnuts were analyzed by means of a static headspace gas chromatography. During staling of hazelnuts a lot of volatile compounds are developed wich arise from lipid oxidation. As hexanal ist quantitatively a main compound it may be used as an analytical key-component although it doesnït strongly contribute to the rancid smell. Headspace results were compared with the results of a total flavour analysis and of the measurement of the oxygen consumption of whole hazelnuts.

: http://publica.fraunhofer.de/documents/PX-25762.html