Lipid oxidation gives rise to undesirable off-flavours as well as formation of unhealthy compounds. Moreover, oxidative deterioration of proteins and pigments may affect texture and colours of foods. This chapter discusses the sensory impact of lipid oxidation on oils, mayonnaise, dairy products, spreads, cereals, meat products and fish and examples on how oxidative flavour deterioration can be reduced in some of these food products are given. In addition, the volatile oxidation products responsible for off-flavours are discussed.
|Title of host publication||Oxidation in foods and beverages and antioxidant applications|
|Publication status||Published - 2010|