Lipids in Food Flavors

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ISBN: 9780841229228 | 0841229228
Cover: Hardcover
Copyright: 5/5/1994

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Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.

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Lipids in Food Flavors: An Overview
Chemistry of Singlet Oxygen Oxidation of Foods
Contribution of Lipoxygenase Pathway to Food Flavors
Volatile Formationby Lipid-Mediated Maillard Reaction in Model Systems
Volatile Compounds Generated fromThermal Interaction of 2,4-Decadienal and the Flavor Precursors of Garlic
Relationship ofTemperature to the Production of Lipid Volatiles from Beef
Changes of Headspace Volatile Compounds Due to Oxidationof Milk Fat During Storage of Dried Dairy Products
Lipid-DerivedAroma Compounds in Cooked Potatoes and Reconstituted Dehydrated Potato Granules
Lipid-DerivedFlavor Compounds in Fresh and Dehydrated Tomato Products
Aroma Generationin Extruded and Heated Wheat Flour
Effectof Packaging on the Lipid Oxidation Storage Stability of Dehydrated Pinto Beans
Influenceof Finishing Diets on Lamb Flavor
Contribution ofLipid-Derived Components to the Flavor of Alligator Meat
Flavor Chemistry of Dairy Lipids: Review of Free Fatty Acids
Flavor Chemistry of Fish Oil
Omega-3 Fatty AcidComposition and Stability of Seal Lipids
Volatile Compounds of Lards from Different Treatments
Hexanal as an Indicator of the Flavor Deteriorationof Meat and Meat Products
Control of the Production of cis-3-Hexenal:Lipid-Derived Flavor Compounds by Plant Cell Culture
Canola Oil Flavor Quality Evaluationby Dynamic Headspace Gas Chromatography
Stabilization of Canola Oil by NaturalAntioxidants
Capillary Gas ChromatographyProcedure for Determining Olive Oil Flavor
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Lipids in Food Flavors

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