期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：45-49
出版社：Galati University Press
摘要：Carbonyl compounds from foods products obtained by fermentation confer them fragrance and aroma and even more, the identity and concentration of carbonyl compounds characterize the capacity of the raw material to be transformed. The highest carbonyl compounds are formed during specific processes of fermentation; they confer characteristic sensorial features to the aliment. It is given careful consideration to those lower carbonyl compounds which are the result of transformation or union of acetyl fragments generated in the process of fermentation; the simplest co mpounds from this category are acetaldehyde and diacetyl
关键词：acetaldehyde; diacetyl; 2;4-dinitrofenilhidrazone; liquid chromatography; mechanism of ;separation with reverse phase; ternary gradient of mobile phases; isomers
