title: [Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 4. Flavor compounds (authors transl)].
abstract: From dried infant foods stored under extreme conditions aroma compounds have been isolated analyzed by gas chromatography and mass spectrometry. The results has been, that during the storage long chain aliphatic aldehydes are newly formed.--It is scarcely possible to attach the investigated chemical parameters (content of ascorbic acid, free amino acids and free fatty acids, hydroxymethylfurfural, pH-value) for the investigated products to a sensory impression.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D003116:Color; D005504:Food Analysis; D005519:Food Preservation; D009812:Odorants; D010084:Oxidation-Reduction; D013649:Taste; D013997:Time Factors
chemical_list: D000596:Amino Acids; D001205:Ascorbic Acid
vernacular_title: Sensorische und chemische Veränderungen getrockneter Nahrungsmittel unter dem Einfluss extremer Lagerungsbedingungen. 4. Aromasubstanzen