{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,7]],"date-time":"2026-02-07T22:05:19Z","timestamp":1770501919290,"version":"3.49.0"},"reference-count":18,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[1973,10,1]],"date-time":"1973-10-01T00:00:00Z","timestamp":118281600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Americ Oil Chem Soc"],"published-print":{"date-parts":[[1973,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The TBA reactivities of several aldehydes, most of them known as ordinary products of lipid autoxidation, have been investigated systematically. Gas liquid chromatography\u2010purified alkanals, 2\u2010alkenals and 2,4\u2010alkadienals were reacted with TBA in water solution. The formation of pigments with maximum absorbance at 450 and 530 nm was measured at optimum time\u2010temperature conditions\u2010different for readings at 450 and 530 nm\u2010 and values for absorbance per mole aldehyde were calculated. These values show that on reaction with TBA all studied aldehydes build a yellow 450 nm pigment, while only 2,4\u2010alkadienals and, to a lesser extent, 2\u2010alkenals produce the red 530 nm pigment. Consequently both pigments are measures of aldehydic products of lipid autoxidation: In the case of predominant unsaturated aldehyde formation, determination of the pigment with maximum absorbance at 530 nm is preferable. However, if alkanals are predominant, the determination of the yellow pigment at 450 nm is more apporpriate, as it grants higher sensitivity.<\/jats:p>","DOI":"10.1007\/bf02641814","type":"journal-article","created":{"date-parts":[[2007,6,10]],"date-time":"2007-06-10T00:32:10Z","timestamp":1181435530000},"page":"387-391","source":"Crossref","is-referenced-by-count":125,"title":["Studies on the TBA test for rancidity grading: II. TBA reactivity of different aldehyde classes"],"prefix":"10.1002","volume":"50","author":[{"given":"Reinhard","family":"Marcuse","sequence":"first","affiliation":[{"name":"Swedish Institute for Food Preservation Research (SIK) Fack, S\u2010400 21 16 G\u00f6teborg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lars","family":"Johansson","sequence":"additional","affiliation":[{"name":"Swedish Institute for Food Preservation Research (SIK) Fack, S\u2010400 21 16 G\u00f6teborg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[1973,10]]},"reference":[{"key":"e_1_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-9861(62)90181-9"},{"key":"e_1_2_1_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(68)90268-6"},{"key":"e_1_2_1_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02673488"},{"key":"e_1_2_1_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1964.tb01734.x"},{"key":"e_1_2_1_6_1","doi-asserted-by":"publisher","DOI":"10.1038\/210214a0"},{"key":"e_1_2_1_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740130303"},{"key":"e_1_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02898132"},{"key":"e_1_2_1_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/lipi.19640661204"},{"key":"e_1_2_1_10_1","first-page":"635","volume":"72","author":"Marcuse R.","year":"1970","journal-title":"Ibid."},{"key":"e_1_2_1_11_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(51)91763-8"},{"key":"e_1_2_1_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-9861(66)90305-5"},{"key":"e_1_2_1_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/lipi.19590611012"},{"key":"e_1_2_1_14_1","first-page":"9","volume":"12","author":"Sinnhuber R.O.","year":"1958","journal-title":"Tood Tech."},{"key":"e_1_2_1_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740130303"},{"key":"e_1_2_1_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/lipi.19610630303"},{"key":"e_1_2_1_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02630824"},{"key":"e_1_2_1_18_1","first-page":"115","volume":"16","author":"Yu T.C.","year":"1962","journal-title":"Food Tech."},{"key":"e_1_2_1_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02639270"}],"container-title":["Journal of the American Oil Chemists' Society"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1007%2FBF02641814","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/pdf\/10.1007\/BF02641814","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T16:10:18Z","timestamp":1759939818000},"score":1,"resource":{"primary":{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/10.1007\/BF02641814"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1973,10]]},"references-count":18,"journal-issue":{"issue":"10","published-print":{"date-parts":[[1973,10]]}},"alternative-id":["10.1007\/BF02641814"],"URL":"https:\/\/doi.org\/10.1007\/bf02641814","archive":["Portico"],"relation":{},"ISSN":["0003-021X","1558-9331"],"issn-type":[{"value":"0003-021X","type":"print"},{"value":"1558-9331","type":"electronic"}],"subject":[],"published":{"date-parts":[[1973,10]]}}}