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Determination of Fatty Acid Oxidation and Lipogenesis in Mouse Primary Hepatocytes
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Lipid oxidation on foods
1Agricultural Research and Education Service, US Department of Agriculture, Southern Regional Research Center, New Orleans, LA, USA.
Critical Reviews in Food Science and Nutrition
|February 1, 1996
Summary
This review explores lipid oxidation, a key chemical reaction impacting food flavor. It details methods to study, measure, and mitigate lipid oxidation for improved food quality.
Area of Science:
- Food Chemistry
- Sensory Science
- Analytical Chemistry
Background:
- Food flavor quality is significantly influenced by chemical reactions.
- Lipid oxidation is a primary cause of food quality deterioration, affecting flavor.
- Understanding these reactions is crucial for food preservation.
Purpose of the Study:
- To review the fundamental chemical reactions affecting food flavor.
- To focus on lipid oxidation's adverse effects on flavor.
- To present technological advancements in studying and managing lipid oxidation.
Main Methods:
- Review of scientific literature on food chemistry and lipid oxidation.
- Discussion of analytical techniques including direct gas chromatography, TBA test, and sensory analysis.
- Examination of technological advances for studying lipid oxidation mechanisms and intensity.
Main Results:
- Lipid oxidation significantly degrades food flavor quality across various commodities.
- Multidisciplinary methodologies (instrumental, chemical, sensory) are effective for assessing food quality.
- Technological advancements aid in understanding and controlling lipid oxidation.
Conclusions:
- Lipid oxidation is a critical factor in food flavor deterioration.
- Advanced analytical and sensory methods are vital for food quality assessment.
- Mitigating lipid oxidation is key to retaining food quality and flavor.
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