Flavor Properties Of Fats And Oils

The types of volatile compounds produced from the oxidation of fats and oils are strongly influenced by the composition of the hydroperoxides formed as well as the extent of oxidative cleavage of double bonds contained in the fatty acids (18-20). Due to an abundance of possible reaction pathways, a variety of volatile compounds such as hydrocarbons, alcohols, furans, aldehydes, ketones, and acids are formed during oxidation. Most of the compounds responsible for oxidized flavors, however, are the aliphatic carbonyl compounds (21). The flavor characteristics and corresponding threshold values of aldehydes vary as shown in Table 1.

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The Mediterranean Diet Meltdown

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