How lipid oxidation in flavour generation occur?
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Lipid oxidation plays a significant role in flavor generation by producing volatile compounds during food processing, heating, and storage . This oxidation process involves the breakdown of unsaturated fatty acids into odor-active volatile secondary lipid oxidation products like aldehydes, alcohols, and ketones . Factors influencing lipid oxidation include the nature of lipids, food matrix composition, oxygen availability, light, temperature, and storage conditions . For instance, in soybeans, the oxidation of linoleic acid by lipoxygenase leads to the production of hexanal, a key flavor compound . Additionally, lipid oxidation in milk fats can result in the formation of undesirable volatile flavor compounds and potentially toxic oxidation products, affecting the quality of the fat . Overall, lipid oxidation, whether enzymatic, autoxidative, or photooxidative, contributes significantly to the development of flavors in various food products.
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| Papers (4) | Insight |
|---|---|
| Lipid oxidation generates flavors by producing compounds like hexanal in soybean and carbonyl compounds in fish, influencing taste and aroma in foods. | |
| Lipid oxidation in flavor generation involves the formation of volatile compounds from unsaturated fat degradation, leading to rancidity due to the autocatalytic free-radical process in milk fats. | |
| Lipid oxidation generates low-mass aldehydes, ketones, alcohols, acids, esters, epoxides, and hydrocarbons, leading to the development of unpleasant rancid odor and taste in food. | |
| Lipid oxidation in flavor generation occurs through autoxidation, photooxidation, and enzymatic oxidation, leading to the production of volatile compounds like aldehydes, alcohols, and ketones. |
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