Journal of the American Oil Chemists Society

, Volume 37, Issue 1, pp 44–48

A distillation method for the quantitative determination of malonaldehyde in rancid foods


  • Basil G. Tarladgis
    • Florida State University
  • Betty M. Watts
    • Florida State University
  • Margaret T. Younathan
    • Florida State University
  • Leroy DuganJr.
    • American Meat Institute Foundation

DOI: 10.1007/BF02630824

Cite this article as:
Tarladgis, B.G., Watts, B.M., Younathan, M.T. et al. J Am Oil Chem Soc (1960) 37: 44. doi:10.1007/BF02630824


An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.

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© The American Oil Chemists' Society 1960