Aroma compounds derived from oxidized lipids.  Biochemical and analytical aspects

Eriksson, Caj

doi:10.1021/jf60198a011

Cited by 46 publications

(24 citation statements)

References 9 publications

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“…Consequently, the transformation of even a small amount of potent off-flavour aldehyde above the detection level into the alcohol will bring about considerable odour reduction. Hence, the quenching of off-flavours arising from lipid oxidation by the addition of alcohol dehydrogenase and NADH to certain foods has been suggested by some workers (Eriksson, 1975;Eriksson et al, 1977).…”

Section: Scission (B)mentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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Section: Scission (B)mentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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“…2 " 2-Pentylfuran is a known reaction product of lipoxygenase-catalyzed linoleic acid oxidation. 212 2-Alkylfuranes originate probably from the allyl oxidation of 2-aIkenals to 4-hydroxy-2-alkenals and subsequent cyclization. 213 Further examination is required to ascertain as to whether the recently identified 20 ' 2-methoxy-3-isobutylpyrazine is characteristic for the vine cultivar Cabernet-Sauvignon.…”

Section: Miscellaneousmentioning

confidence: 99%

Flavor composition of wines: A review

Schreier¹,

Jennings

1979

C R C Critical Reviews in Food Science and Nutrition

302

181

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The formation of flavor in fermented beverages is due to various biosynthetic mechanisms. In wine, flavors arise as the result of compounds: 1. Originating from the native fruit (grap) 2. Which are formed or altered during the various processes employed in production 3. Which are developed or transformed by yeast during fermentation 4. Arise during the aging process In this review the results of investigations on the development of flavors in grape and wine will be discussed. Special attention will be devoted to the effects of specific processes in winemaking on the development of flavor.

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“…159 Cowan et al 28 have reviewed the problems associated with off-flavor development in soy protein products. Other reviews of interest which deal with off-flavor problems associated with soybean, other legumes, and vegetable products include those by Maga, 98 Wolf, 183 Nawar, 116 Forss, 46 Eriksson, 40 Rackis et al, 134 and Gardner. 52 Recently, Gardner 53 has reviewed lipid enzymes and the latest developments in this area.…”

mentioning

confidence: 99%

Legume lipids

Pattee

Salunkhe

Sathe

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.

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Aroma compounds derived from oxidized lipids. Biochemical and analytical aspects

Cited by 46 publications

References 9 publications

Oxidative pathways to the formation of off-flavours

Oxidative pathways to the formation of off-flavours

Flavor composition of wines: A review

Legume lipids

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