Effects of Roasting and Kneading on the Flavor from Lipid

The flavor is one of the important factors of lipid quality. Pretreatments, for example roasting and kneading, have important influences on the flavor from lipid before extraction. The influences of fatty acid oxidation reaction and Maillard reaction during roasting, and the influences of time and temperature of kneading on the flavor of lipid were reviewed in present paper, in order to provide theoretic foundation for lipid production.