Lipids in Food FlavorsExamines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology. |
Contents
Chemistry of Singlet Oxygen Oxidation of Foods | 15 |
Contribution of Lipoxygenase Pathway to Food Flavor | 30 |
Volatile Formation by LipidMediated Maillard Reaction | 49 |
Copyright | |
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2-pentylfuran 2,4-decadienal Agric alcohols aldehydes alligator alliin Amer American Chemical Society amino acids analysis animals finished antioxidants aroma autoxidation beef canola oil cells cheese Chem chlorophyll cis-3-hexenal column components concentration cooked correlation cysteine dehydrated deoxyalliin dimethyl dried dairy products effect enzyme EPA and DHA extracts Figure fish oils flavonoids flavor compounds flavor scores Food Chem Food Sci formation free fatty acids free radical gas chromatographic headspace heating heptanal hexanal hexanoic acid hydrogen hydroperoxide lyase hydroperoxides identified increase interaction ketones lamb lard levels linoleic linolenic acid lipase lipid lipid oxidation lipid-derived lipoxygenase lipoxygenase activity Maillard reaction meat flavor menhaden oils methyl milk fat nitrogen nonanal odor off-flavor Oil Chem olive oil oxidation oxidation products pentanal peroxide phospholipids pinto beans polyunsaturated potatoes protein purge pyrazine quenching samples seal blubber sensory Shahidi singlet oxygen soybean storage sulfide Table TBARS Technol temperature tocopherols tomatoes trap triplet volatile compounds