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English Abstract
Journal Article
[Positional specificity of the peroxidation of linoleic and linolenic acid by homogenates from apples and pears (author's transl)].
Zeitschrift Für Lebensmittel-Untersuchung und -Forschung 1977 March 22
Homogenates of apples and pears were incubated (25 degrees C, 20 min) with linoleic and linolenic acid. The major products were fatty acid hydroperoxides. The ratio of 13- to 9-hydroperoxides were at least 82:18 in favour of the 13-isomer for apples and 10:90 in favour of the 9-isomer for pears. The significance of the results for the formation of flavour compounds in apples and pears is discussed.
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