Liha töötlemine
2-methyl-3-furanthiol Roasted meat
4-hydroxy-5-methyl-3(2H)-furanone (HMF) Meaty
4-hydroxy-2,5-dimethyl-3(2H)-furanone Meaty
3-hydroxy-4,5-dimethyl-2(5H)-furanone Meaty
MacLeod and Ames, 1986; Ha and Lindsay, 1991; Spanier et al., 1992; Spanier and Miller, 1993; MacLeod, 1994;
Imafidon and Spanier, 1994; Maga, 1998; Mottram, 1998; Shahidi, 1998; Rowe, 2002; Gorraiz et al., 2002.
Figure 2.2. Triglyceride with saturated, mono-unsaturated, and poly-unsaturated fatty acid.
33
34
Table 2.2. Fatty acid composition of selected types of meat1
Total lipid Total sat. 12:0 14:0 16:0 18:0 16.1 18
annaabi.ee 
