糕点存放时间过长,油脂在阳光、湿度、温度、空气作用下,发生了一系列化学变化。一方面是水解过程,另一方面是自身氧化,而后者在油脂酸败中占极其重要的地位。在分解氧化过程中,产生具有特殊气味的酮类、醛类及醛酸类等物质。已经 Pastry storage time is too long, grease in the sunlight, humidity, temperature, air, under the influence of a series of chemical changes. On the one hand, the hydrolysis process, on the other hand, is its own oxidation, while the latter occupies a very important position in the rancidity of the oil. In the decomposition of oxidation, have a special smell of ketones, aldehydes and aldehydes and other substances. already