reversion flavor the rapid oxidation of
Reversion flavor:
The rapid oxidation of branched furan fatty acids on exposure to light, leads to the production of an intensive aromatic substance, which along with diacetyl contributes to the bean-like, buttery, hay-like aroma defect.
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reversion flavor the rapid oxidation of branched furan fatty acids on exposure to light leads to the production of an intensive aromatic
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