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History of Odor and Odorants Read chapter Read first chapter

2017 | OriginalPaper | Chapter

11. Fats and Oils

Author : Eric Frérot

Published in: Springer Handbook of Odor

Publisher: Springer International Publishing

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Abstract

Foods that contain fat are generally well liked by consumers. Fats and oils contain a large variety of aroma compounds. These aroma compounds are either trapped within the oil phase of the food matrix or can be formed from the lipids themselves. The analysis of aroma compounds in fat is difficult. This chapter discusses the analytical techniques used to identify the lipid-associated odorants and presents some comparisons of the results obtained from these techniques. Insights into the main families of chemicals imparting specific flavors to fat-containing foods and their formation pathways are presented, with a special emphasis on the compounds that are formed from lipids. Based on this premise, the aroma compositions of selected vegetable oils and animal fats are reviewed with a focus on the specific compounds that have been discovered during the last decade and their proven or postulated formation pathway. Finally, odor descriptions of many of the main compounds and their relative contribution to the overall flavor of fats and oils are given.

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Metadata
Title
Fats and Oils
Author
Eric Frérot
Copyright Year
2017
Publisher
Springer International Publishing
Book
Springer Handbook of Odor

Print ISBN: 978-3-319-26930-6

Electronic ISBN: 978-3-319-26932-0

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-3-319-26932-0_11

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