Rapid Instrumental Analysis of Lipid Oxidation Products

  • Allen J. St. Angelo
  • Michael G. Legendre
  • Harold P. Dupuy


The oxidation of unsaturated fatty acids initially involves the formation of their hydroperoxides. Once these products are formed, they can be decomposed or further oxidized to secondary products such as alcohols, acids, ketones, and aldehydes that are capable of reacting with other constituents of food such as amino acids, proteins, enzymes, and vitamins. These reactions can have an adverse affect on the nutritive value and quality of their respective foods. Additionally, as witnessed in other chapters of this book, the free radicals generated by the oxidative mechanisms have been implicated in reactions that can lead to pathological changes in animal and human tissue.


Volatile Component Methyl Linoleate Flavor Score Lipid Oxidation Product Flavor Quality 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Allen J. St. Angelo
    • 1
  • Michael G. Legendre
    • 1
  • Harold P. Dupuy
    • 1
  1. 1.Southern Regional Research CenterScience and Education Administration, USDANew OrleansUSA

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