Abstract
AbstractA vacuum distillation procedure is described which, when applied to 10 g. of fat, will recover quantitatively added aliphatic aldehydes ranging in volatility from propanal to dodecanal at a concentration of 0.1 μmole/g. With autoxidising fats the method estimates, more directly than chemical tests for rancidity in present use, the class of substances responsible for rancid and reverted off‐flavours.
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