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An aqueous smoke flavouring from oak (Quercus sp.) sawdust was obtained on the laboratory scale. Its qualitative and quantitative composition was studied by gas chromatography after previous extraction. A high number of compounds (215) was detected. In addition to the well-known smoke components, others, only recently described as smoke components, were also detected. In the first group there are...
Different edible oils, including safflower, sunflower, rapeseed and olive oils, were submitted to oxidation in a convection oven with air circulating at 70 o C. Their oxidation process was monitored by Fourier transform infrared spectroscopy by periodically collecting duplicate spectra from films of pure oil between two KBr disks. The frequency and absorbance of each infrared band were automatically...
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