脂质氧化
食品科学
风味
感官分析
食品质量
质量(理念)
化学
食品工业
生物技术
业务
生物
抗氧化剂
有机化学
认识论
哲学
作者
Allen J. St. Angelo,John R. Vercellotti,Tom Jacks,Michael G. Legendre
标识
DOI:10.1080/10408399609527723
摘要
Abstract This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principles. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining food quality. The food commodities that provide the subject matter for this review include vegetable oils, legumes, cereal grains, eggs, beef, lamb, poultry, seafoods, and catfish. The methodologies for assessing food quality form a multidisciplinary approach that includes primarily instrumental analysis by direct gas chromatography, chemical analysis by the TBA test, and sensory analysis by quantitative descriptive determinations. The author hopes that the information presented in this review is applicable to food commodities not discussed.
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