Flavor Components of Fats and Oils
Edible Oil and Fat Products: Chemistry, Properties, and Safety Aspects
Xiaoqi Wang, Chi-Tang Ho, Fereidoon Shahidi,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorXiaoqi Wang, Chi-Tang Ho, Fereidoon Shahidi,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorAbstract
Most of the flavor compounds in fats and oils are produced by the oxidation reaction of unsaturated fatty acids in triacylglycerols or polar lipids. The development of objectionable flavor compounds by oxidation has significant detrimental effects on consumer acceptability of edible oils. The mechanisms for the formation of major flavor compounds in fats and oils are discussed in this article. The important desirable and undesirable flavor compounds in butter, cocoa butter, lard, soybean oil, olive oil, fish oil, and sesame oil are reviewed.
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