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.

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

Get My Free Ebook

Post a comment