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1999
Journal Article
Titel
Neue Methoden zur Beurteilung von Haselnußkernen. Teil 3: Messung der Oxidationsprodukte über Headspace-Gaschromatographie
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.