Role of Lipids in Food Flavor Generation
Memorial University of Newfoundland
Abstract
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and…
Citation impact
- FWCI
- 58.83
- Percentile
- 100%
- References
- 67
Authors
2Topics & keywords
- Maillard reaction
- Flavor
- Chemistry
- Lipid oxidation
- Odor
- Autoxidation
- Food science
- Organic chemistry
- Zero hunger