An attempt to isolate the precursors of off flavor in oxidized dehydrated sweet potato flakes
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Joan Patricia Cassilly (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Aden C. Magee
Abstract: Recent studies of the development of "off flavor" in dehydrated sweet potato flakes have implicated a lipid fraction containing a small amount of carotenoid epoxide. The fraction also appeared to contain other compounds which could be the precursors of such "off flavor." The major objective of this research was to isolate the compounds present in this lipid fraction and to determine the relationship of these compounds to "off flavor" in oxidized dehydrated sweet potato flakes.
An attempt to isolate the precursors of off flavor in oxidized dehydrated sweet potato flakes
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Created on 2/15/2013
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Additional Information
- Publication
- Dissertation
- Language: English
- Date: 1971
- Keywords
- sweet potatoes, flavor
- Subjects
- Sweet potato flakes
- Sweet potatoes $x Storage
- Lipids
- Carotenoids
- Oxidation
- Flavor