Lipids in Flavor Formation

风味 化学 食品科学
作者
Fereidoon Shahidi
出处
期刊:Acs Symposium Series 卷期号:: 24-43 被引量:20
标识
DOI:10.1021/bk-2000-0756.ch003
摘要

Lipids not only serve as a source of condensed energy, they also provide essential fatty acids as well as mouthfeel and other attributes to food. Flavor effect of lipids is related to the interaction of food components with one another as well as lipid breakdown products via their participation in Maillard reaction under high temperature conditions experienced during processing. These reactions occur during frying, grilling and other modes of heat processing of foods. In addition, lipids may contribute to the flavor of fresh foods via lipoxygenase-assisted oxidation. Lipoxygenases are present in plants such as soybean and in fish gills, among others; their interaction with cis,cis-1,4-pentadiene moieties of lipids leads to the formation of stereospecific products. Furthermore, breakdown of lipids under thermal or photooxidative conditions produces an array of products, all of which are odor-active and may contribute to off-flavor development in both raw and processed foods. In particular, aldehydes and other carbonyl compounds serve as indicators of flavor deterioration of many foods. In addition, lipolytic reactions provide another route by which flavor reversion of food lipids may occur, such as those in butter and dairy products.

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
PDF的下载单位、IP信息已删除 (2025-6-4)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
Evan123完成签到,获得积分10
刚刚
空格TNT完成签到 ,获得积分10
1秒前
JIE发布了新的文献求助10
2秒前
小彭完成签到,获得积分10
3秒前
3秒前
Akim应助超帅含烟采纳,获得10
3秒前
Oo。完成签到,获得积分10
3秒前
4秒前
香蕉觅云应助joy采纳,获得10
4秒前
Shark完成签到,获得积分10
4秒前
刻苦小丸子完成签到,获得积分10
4秒前
左丘冬寒完成签到,获得积分10
4秒前
于晓雅完成签到,获得积分10
5秒前
6秒前
Hou完成签到,获得积分10
7秒前
ding应助cm采纳,获得10
7秒前
763完成签到 ,获得积分10
8秒前
娴娴子完成签到,获得积分10
9秒前
AKYDXS完成签到,获得积分10
9秒前
神秘面筋男完成签到,获得积分10
9秒前
大王具足虫完成签到,获得积分0
9秒前
JIE完成签到,获得积分10
10秒前
祥小哥发布了新的文献求助10
10秒前
11秒前
科目三应助hdbys采纳,获得10
12秒前
安和桥北完成签到 ,获得积分10
13秒前
奋斗小公主完成签到,获得积分10
13秒前
树下小草完成签到,获得积分10
13秒前
平常的若雁完成签到,获得积分10
13秒前
13秒前
烂漫夜梦完成签到,获得积分10
13秒前
SOS完成签到,获得积分20
14秒前
极品小亮完成签到,获得积分10
14秒前
14秒前
酷酷的罡完成签到,获得积分10
14秒前
哈尼完成签到,获得积分10
14秒前
xiaopihaier完成签到,获得积分10
15秒前
研友_LX06oL完成签到,获得积分10
15秒前
祥小哥完成签到,获得积分10
15秒前
15秒前
高分求助中
A new approach to the extrapolation of accelerated life test data 1000
Cognitive Neuroscience: The Biology of the Mind 1000
Technical Brochure TB 814: LPIT applications in HV gas insulated switchgear 1000
Immigrant Incorporation in East Asian Democracies 600
Nucleophilic substitution in azasydnone-modified dinitroanisoles 500
不知道标题是什么 500
A Preliminary Study on Correlation Between Independent Components of Facial Thermal Images and Subjective Assessment of Chronic Stress 500
热门求助领域 (近24小时)
化学 材料科学 医学 生物 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 遗传学 基因 物理化学 催化作用 冶金 细胞生物学 免疫学
热门帖子
关注 科研通微信公众号,转发送积分 3968603
求助须知:如何正确求助?哪些是违规求助? 3513420
关于积分的说明 11168029
捐赠科研通 3248900
什么是DOI,文献DOI怎么找? 1794540
邀请新用户注册赠送积分活动 875187
科研通“疑难数据库(出版商)”最低求助积分说明 804676