Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavour compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavours generated from lipid-containing foods. Discusses the effects of processing and storage on the flavours of processed foods. Examines the generation of flavours from lipoxygenase pathways and the production of flavours by biotechnology.
Lipids in Food Flavors: An Overview ; Chemistry of Singlet Oxygen Oxidation of Foods ; Contribution of Lipoxygenase Pathway to Food Flavors ; Volatile Formation by Lipid-Mediated Maillard Reaction in Model Systems ; Volatile Compounds Generated from Thermal Interaction of 2,4-Decadienal & the Flavor Precursors of Garlic ; Relationship of Temperature to the Production of Lipid Volatiles from Beef ; Changes of Headspace Volatile Compounds Due to Oxidation of Milk Fat During Storage of Dried Dairy Products ; Lipid-Derived Aroma Compounds in Cooked Potatoes and Reconstituted Dehydrated Potato Granules ; Lipid-Derived Flavor Compounds in Fresh and Dehydrated Tomato Products ; Aroma Generation in Extruded and Heated Wheat Flour ; Effect of Packaging on the Lipid Oxidation Storage Stability of Dehydrated Pinto Beans ; Influence of Finishing Diets on Lamb Flavor ; Contribution of Lipid-Derived Components to the Flavor of Alligator Meat ; Flavor Chemistry of Dairy Lipids: Review of Free Fatty Acids ; Flavor Chemistry of Fish Oil ; Omega-3 Fatty Acid Composition and Stability of Seal Lipids ; Volatile Compounds of Lards from Different Treatments ; Hexanal as an Indicator of the Flavor Deterioration of Meat and Meat Products ; Control of the Production of cis-3-Hexenal: Lipid-Derived Flavor Compounds by Plant Cell Culture ; Canola Oil Flavor Quality Evaluation by Dynamic Headspace Gas Chromatography ; Stabilization of Canola Oil by Natural Antioxidants ; Capillary Gas Chromatography Procedure for Determining Olive Oil Flavor