NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Food Chemical Studies on Soybean Phospholipids
Part III. On volatile fatty acids and alcohols from autoxidized phospholipids
KAZUO SHIBASAKISHIGEAKI KIMURA
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JOURNAL OPEN ACCESS

1969 Volume 16 Issue 6 Pages 277-281

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Abstract
Volatile fatty acids and alcohols which were produced from the phospholipids by autoxidation were examined by gaschromatography and thin layer chromatography. The following compounds were characterized; acetic acid, propionic acid, iso-butilic acid, n-butilic acid, n-valelic acid, methanol, ethanol, propanol, iso-butanol, n-butanol, iso-pentanol, and n-pentanol. Acetic acid and ethanol were the major components, and showed 94% in a total fatty acid and over 98% in a total alcohol, respectively.
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© Japanese Society for Food Science and Technology

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