Oleoscience
Online ISSN : 2187-3461
Print ISSN : 1345-8949
ISSN-L : 1345-8949
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Volume 7, Issue 6
Displaying 1-2 of 2 articles from this issue
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  • Changes of Flavors by Lipid Oxidation in Foods
    Hitoshi TAKAMURA
    2007 Volume 7 Issue 6 Pages 231-235
    Published: June 01, 2007
    Released on J-STAGE: June 01, 2013
    DOIhttps://doi.org/10.5650/oleoscience.7.231
    JOURNAL FREE ACCESS
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    Polyunsaturated acids in lipids are easy to be oxidized during preservation, processing, and cooking of foods. Some lipid oxidation products deteriorate food quality. In soybean, hexanal, the main beany flavor compound, is produced via the oxidation of linoleic acid by lipoxygenase. Among three isozymes in soybean seeds, L-2 isozyme mainly contributes hexanal formation, but L-3 suppresses its formation. In fish, trimethylamine has been thought to be the main fishy compound. However, many carbonyl compounds, which were produced by oxidation of icosapentaenoic and docosahexaenoic acids, have various kinds of flavors and contributes fishy flavor rather than trimethylamine.
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