Understanding and reducing oxidative flavour deterioration in foods

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review


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.
Original languageEnglish
Title of host publicationOxidation in foods and beverages and antioxidant applications
PublisherWoodhead Publishing
Publication date2010
Publication statusPublished - 2010


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