Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125486
Abstract: The formation of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of aroma, characterized by the loss of fresh fruit and development of dried fruit flavors. The identification of two new… read more here.
Keywords: methyl; new hydroxy; formation methyl; methyl nonanedione ... See more keywords
The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures
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DOI: 10.3390/molecules26041104
Abstract: Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly… read more here.
Keywords: lipid oxidation; formation methyl; methyl ketones; formation ... See more keywords