Flavour and shelflife of vegetables

Organic derivatives corresponding to ROS are produced in cells, mainly in the form of oxidised unsaturated fatty acids during lipid peroxidation. These include lipid peroxy radicals (LOOO, hydroperoxides (LOOH) and alkoxyl radicals (LO^). Hydroperoxides decompose into a wide range of volatile and non-volatile products, which themselves can undergo further oxidation and/or decomposition, resulting in off-flavours associated with rancid products (Eskin and Robinson, 2001). Lipoxygenases generate flavour and aroma compounds, but also have the ability to form ROS. Consequently, they have also been implicated in the formation of off-flavours during food storage.

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