Lipid oxidation
1980
Frankel, E.N.
In this review the sources of volatile oxidation products are considered in detail to provide the basis for a better understanding of the mechanism of flavour deterioration. New knowledge in these areas should lead to improved methods of controlling flavour deterioration of lipid-containing foods. Attention has been given recently to analyses of hydrocarbons in the breath of experimental animals as a sensitive index of in vivo lipid oxidation. A better understanding of the origin of these volatile oxidation products may also elucidate the mechanism of biological lipid oxidation. The topic is reviewed under the headings of: decomposition of hydroperoxides (alkyl-, allyl- and fatty ester hydroperoxides), volatile products from oxidized lipids (oleate, linoleate, linolenate, soybean oil, hydrogenated oils), decomposition of secondary products (aldehydes, high mol. wt. materials, and hydroperoxy epoxy, cyclic peroxides and other oxygenated compounds), flavour significance of volatiles, volatiles from in vivo oxidation, and conclusions.
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