风味
美拉德反应
自动氧化
食品科学
化学
脂质氧化
功能性食品
有机化学
抗氧化剂
作者
Fereidoon Shahidi,Won Young Oh
出处
期刊:Journal of food bioactives
[International Society for Nutraceuticals & Functional Foods (ISNFF)]
日期:2020-06-30
卷期号:10
被引量:32
标识
DOI:10.31665/jfb.2020.10224
摘要
Flavor is an important aspect of both traditional as well as functional food acceptability and can be favorable or unfavorable depending on the chemical nature of the volatile compounds present, their potency, and the presence of non-volatile components. Lipid, as a major food component, contributes to the food flavor formation via both interactions with other components and/or due to its own degradation during food processing, cooking, and storage. This is particularly important when dealing with functional foods that may contain a high proportion of highly unsaturated oils. Lipid may be involved in the Strecker degradation and Maillard reaction, which occurs during food processing, and as a result, it forms a myriad of volatile compounds. Lipoxygenases and autoxidation of unsaturated fatty acids also play an important role in the development of volatile compounds as well as the storage conditions of oils under display lights in the supermarkets, if kept in clear bottles. In this contribution, a cursory account of the role of lipids in flavor formation is provided.
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