Identification of novel decenoic acids in heated butter.

Nobuhiko Ito,Shigeru Wada, Yousuke Yamanaka,Hitoshi Takagaki, Hironori Nakamura

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY（2014）

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摘要

Novel decenoic acids such as (E)-4-decenoic acid and (E)- and (Z)-5-,6-decenoic acid were detected as minor components in heated butter using GC and GC/MS. The formation mechanism of these novel decenoic acids is discussed on the basis of the result of the reaction of delta-decalactone with active clay in a model experiment.

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关键词

(E)-4-decenoic acid,(E)- and (Z)-5-,6-decenoic acid,flavor,identification,heated butter

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