A distillation method for the quantitative determination of malonaldehyde in rancid foods
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- Tarladgis, B.G., Watts, B.M., Younathan, M.T. et al. J Am Oil Chem Soc (1960) 37: 44. doi:10.1007/BF02630824
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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.