ALDEHYDES IN FOOD AND ITS RELATION WITH THE TEA TEST FOR RANCIDITY

Aldehydes have been found in fruits and essential oils. But their pres ence in the off-flavor compounds (rancidity of foods) is well known. A ldehydes are characteristic compounds of secondary oxidation in the au toxidative process of fats, oils, lipidic foods and biological membran es. Malonaldehyde and other aldehydes responsible for rancidity can be evaluated through the thiobarbituric acid (TEA) assay. Alkanals, alke nals and dienals give characteristic pigments (yellow, orange, red pig ments) with TEA reagent, which could be spectrophotometrically evaluat ed.