Academic literature on the topic 'Oils and fats Flavor and odor'
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Journal articles on the topic "Oils and fats Flavor and odor"
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ENDO, Yasushi. "Flavor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1133–40. http://dx.doi.org/10.5650/jos1996.48.1133.
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Zamuz, Sol, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, and José M. Lorenzo. "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)." Foods 9, no. 4 (April 3, 2020): 427. http://dx.doi.org/10.3390/foods9040427.
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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
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Ahmed, Waqar. "Quality assessment of used edible fats and oils by local vendors of Faisalabad." Pakistan Journal of Agricultural Sciences 58, no. 06 (November 1, 2021): 1859–69. http://dx.doi.org/10.21162/pakjas/21.1200.
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Fats and oils are both economically and scientifically important in food systems and play an important role in nutrition. The principal causes of fat degradation are oxidation and hydrogenation, which have a detrimental impact on quality aspects of oils and fats such as color, texture, flavor, aroma, consistency, and appearance. The current research was conducted to determine the oil degradation factors by collecting fifty samples of fried oils used by street vendors from twenty-five different locations in Faisalabad area in order to assess the quality parameters of locally available fats and oil products. Procured samples underwent physicochemical tests to determine the degree of degradation and oxidation. The parameters analyzed for quality evaluation include free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, refractive index (RI), p-anisidine value (p-AV), thiobarbeturic acid value (TBA), specific gravity (SG) and fatty acid profile through gas chromatograph equipped with flame ionization detector. The analyses revealed significant oxidation and degradation in many of the vendor fried fats and oil that were procured. Physicochemical characteristics as well as oxidative stability attributes were deviated from the standard values defined by Codex Alimentarius and Punjab Pure Food Regulations (PPFR). In majority of the samples, the fatty acid profile exhibited increased levels of trans-9-elaidic acid and linolelaidic acid, indicating the presence of trans-fatty acid because of hydrogenation and high-temperature frying of fats and oils. The overall quality of most procured samples was in decline from recommended standards and unsuitable for frying and edible purposes
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Perez-Santana, Melissa, Gloria B. Cagampang, Christopher Nieves, Victor Cedeño, and Andrew J. MacIntosh. "Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies." Foods 11, no. 18 (September 10, 2022): 2793. http://dx.doi.org/10.3390/foods11182793.
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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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Honcharov, D. S., N. A. Tkachenko, and V. G. Nikolaieva. "Transeterification of a Mixture of Vegetable Fats with the Addition of Phytosterols." European Journal of Agriculture and Food Sciences 3, no. 2 (March 14, 2021): 45–48. http://dx.doi.org/10.24018/ejfood.2021.3.2.252.
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Pure phytosterols that are sparingly soluble in oils were subjected to a transesterification reaction using the catalyst sodium methylate in a mixture of palm stearin: palm oil: sunflower oil. As a comparison, transesterification was performed under the same conditions without the addition of phytosterols. To determine the qualitative composition of the mixture transesterified with phytosterols, analyzes were performed on the fatty acid composition, sterol composition, and melting point. The resulting product differed from the control by the presence of a characteristic odor, sterol composition, melting point.
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Liu, Yu Ping, Zhi Wei Miao, Jun Kai Yang, Wei Guan, and Bao Guo Sun. "Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS." Applied Mechanics and Materials 140 (November 2011): 258–62. http://dx.doi.org/10.4028/www.scientific.net/amm.140.258.
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The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the essential oil from SDE. The constituents which are very important to the odor of Huizhou preserved vegetable include 3-hydroxy-2-butanone, dimethyl disulfide, hexanal, furfural, 2-furanmethanol, 2-methylbutanoic acid, benzeneacetaldehyde, phenylethyl alcohol, 5-ethyldihydro-2(3H)-furanone, 5-pentyl-dihydro-2(3H)-furanone, etc. The exclusive compounds in the essential oil gained by HD consist of hexanol, heptanol, 1-(2-furanyl)-ethanone, 5-methyl-dihydro-2(3H)-furanone, benzaldehyde, phenol, benzyl alcohol, methyl benzoate, ethyl benzoate. The exclusive compounds obtained by SDE are 3-hydroxy-2-butanone, dimethyl trisulfide,trans-2-(2-pentenyl)-furan, camphor, vanillin, etc. The differences result in the two essential oils with a few distinctions on aroma characteristics.
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Ma, Gang, Shudong He, Shuyun Liu, Zuoyong Zhang, Tao Zhang, Lei Wang, Youshui Ma, and Hanju Sun. "Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil." Molecules 27, no. 24 (December 13, 2022): 8857. http://dx.doi.org/10.3390/molecules27248857.
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The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p < 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry.
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Areche, Franklin Ore, Denis D. Corilla Flores, Jovencio Ticsihua Huaman, Ruggerths N. De La Cruz Marcos, David Ruiz Vílchez, and Miguel A. Quispe Solano. "EFFECT OF ESSENTIAL OILS OF ROSMARINUS OFFICINALIS AND PETROSELINUM CRISPUM ON ARTISANAL HAMBURGERS, HUANCAVELICA, PERU." Journal of Southwest Jiaotong University 56, no. 6 (December 24, 2021): 420–29. http://dx.doi.org/10.35741/issn.0258-2724.56.6.36.
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The present work aimed to formulate an artisanal hamburger using alpaca (Vicugna pacos) meat and essential oils from rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) at concentrations of 0.5% and 1.0%. For this, essential oils were extracted. Microbiological analysis for Escherichia coli, Salmonella sp., and Staphylococcus was carried out for seven days. In addition, sensory attributes (color, odor, flavor, and texture) were characterized by 30 untrained panelists (university students). Essential yield oils of 0.734% were obtained for each essential oil. After seven days of monitoring, the hamburgers did not show the presence of microbiological parameters. Significant (p < 0.001) differences for concentrations and attributes were observed. However, essential oil of parsley at 0.5% presented higher scores of odors, taste, and texture than rosemary. It was concluded that our methodology allowed us to improve the product's shelf life, antimicrobial effect, and acceptability, guaranteeing good quality and nutritious products.
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B, Sandhya, and Nagamani T.S. "Isolation, Purification and Analysis of Pancreatic Lipase from ‘Gallus gallus domesticus’." International Journal of Innovative Science and Research Technology 5, no. 7 (July 29, 2020): 590–94. http://dx.doi.org/10.38124/ijisrt20jul338.
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This article discusses the isolation of pancreatic lipase enzyme from the pancreas of Gallus gallus domesticus. Whereas lipase catalyses the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases occur widely in nature, it involves applications like organic syntheses, hydrolysis of fats, oils, modification of fats, flavor enhancement in food processing, detergent industries, pharmaceutical industries, chemical analyses, and biodiesel production. Pancreatic lipase was purified to the homogeneity by 70% saturated Ammonium sulphate further, it was dialysate using the dialysis membrane and then gel filtration chromatography was carried out by Sephadex G-75 and DEAE cellulose. The molecular weight of purified lipase sample was determined by SDSPAGE, it was found to be 98KDa. The lipase was active in the pH range of 5-10 with an optimum pH of 6.0. The optimum temperature for the hydrolysis of olive oil was 37ºC in the range of 25ºC - 50ºC.
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Ratnani, Rita Dwi, Afilina Yunas Ariyaningrum, and Farikha Maharani. "WASTEWATER TREATMENT BAKERY USING ACTIVE CARBON OF WATER HYACINT AND BOILER WASTE." Journal of Chemical Process and Material Technology 1, no. 2 (August 29, 2022): 27. http://dx.doi.org/10.36499/jcpmt.v1i2.7117.
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Bakery industry wastewater usually comes from the washing process of production equipment and generally contains organic compounds, oils, fats, and surfactants. Efforts are needed to overcome these problems so that contamination due to bakery waste can be handled. This study aims to determine the ability of water hyacinth activated carbon and boiler waste activated carbon in improving the quality of wastewater through the adsorption process so that it is expected to be in accordance with the wastewater quality standards set by the Central Java Regional Government. The variables used are activated carbon mass, time, and temperature of the adsorption process. The results showed a change in color and odor, from greenish to clear, and a reduction in fishy odor in the wastewater. A decrease in COD value and an increase in pH also occurred, with the best results being obtained using activated carbon from boiler waste at a mass weight of 20 g, a time of 90 minutes, and a temperature of 45 °C. The best results are obtained by combining activated carbon from water hyacinth and boiler waste at a mass ratio of 1:19 g, a time of 120 minutes, and a temperature of 35 °C.Keywords: Bakery Industry Wastewater, Adsorption, Activated Carbon, Color, COD, pH
Dissertations / Theses on the topic "Oils and fats Flavor and odor"
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Eyres, Graham Terence, and n/a. "Determination of character-impact odorants in hop essential oils using hyphenated techniques in gas chromatography." University of Otago. Department of Food Science, 2007. http://adt.otago.ac.nz./public/adt-NZDU20080125.143442.
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Hops (Humulus lupulus L.) are an indispensable component of beer, with the essential oil responsible for imparting distinctive odour and aroma characteristics to beer. However, not all character-impact odorants in hop essential oil have been identified and hop aroma in beer is still not completely understood. The composition of hop essential oil is very complex with 485 compounds currently identified in the literature, and recent research suggests that up to 1000 compounds may actually be present. Only a certain number will be present at concentrations above threshold and make a direct contribution to the odour of the oil. In addition, many important odorants are only present at trace concentrations. Gas chromatography-olfactometry (GC-O) using human assessors is the best way to locate potent odorants and facilitate their identification.
A novel methodology was developed to identify the character-impact odorants in hop essential oil samples using hyphenated techniques in gas chromatography. GC-O was used to locate odour active compounds and determine relative importance using CharmAnalysis[TM] according to the odour potency principle. Due to the chemical complexity of the samples, considerable co-elution of peaks occurs during single column gas chromatography (1DGC), making the detection and identification of character-impact odorants challenging. Therefore, comprehensive two-dimensional gas chromatography (GCxGC) combined with time-of-flight mass spectrometry (TOFMS) was used to resolve and identify compounds eluting in the odour active regions.
The methodology was developed in a case study on coriander (Coriandrum sativum) and wild coriander (Eryngium foetidum) leaf essential oils. During GC-O analysis of these samples it was recognised that odour active regions frequently coincide with several co-eluting compounds. To address this, a heart-cut multidimensional gas chromatography-olfactometry (MDGC-O) instrument was developed to resolve these 'co-eluting odour clusters' and determine the compound(s) responsible for the odour perception.
The 'spicy' character of hops is considered to be a desirable attribute in beer associated with 'noble hop aroma'. However, the compounds responsible have yet to be adequately elucidated. This character was investigated using a commercial 'Spicy' fraction of hop essential oil, selectively enriched for monoterpene and sesquiterpene alcohols. The odour active compounds in (i) the spicy fractions and (ii) the whole essential oils of four different hop varieties were compared using the presented methodology.
A compound with an intense 'woody, cedarwood' odour was determined to be a potent, character-impact odorant in all samples. This odour coincided with a complex region of the chromatogram where up to thirteen compounds were co-eluting. The peak responsible for this odour was determined by (i) correlation of peak areas with odour potency (Charm) values and (ii) MDGC-O. The compound was tentatively identified by GCxGC-TOFMS as 14-hydroxy-β-caryophyllene, which has not previously been reported as an odorant in hop essential oil. It was concluded that this compound and other 'woody, cedarwood' odorants contributed to the 'spicy' character of the investigated hop samples. Compounds previously associated with noble hop aroma, notably caryophyllene oxide, humulene epoxides I and II, and humulenol II, did not contribute to the odour character of the hop samples.
Other potent odorants that were identified in the whole essential oil and spicy fractions of hops were: geraniol, linalool, β-ionone, eugenol, isovaleric acid, and β-damascenone. While myrcene was a moderately potent odorant in the whole hop essential oil samples, the abundant sesquiterpene hydrocarbons α-humulene, β-caryophyllene and β-farnesene did not significantly contribute to the odour character.
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Sharp, Daniel C. (Daniel Collier). "Harvest maturity of Cascade and Willamette hops." Thesis, 2013. http://hdl.handle.net/1957/37394.
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Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making beer, hops are perhaps the most costly. Considerable resources are required to grow quality hops, and therefore, brewers and hop growers alike have a common goal of obtaining the highest quality hops possible. However, quality can be a relative term. While it is commonly agreed upon that high brewing values, such as α-acids and essential oil content, and robust structural integrity are indicators of quality hops, there are many opinions of the ideal aroma.
Changes in the chemical composition of hops during plant maturation are a dynamic process requiring a comprehensive, in-depth chemical and sensory analysis in order to maximize the characteristics of interest to brewers. The complex aroma chemistry associated with hops in beer has been
a confounding variable for the practical brewer, and a deeper understanding of hop aroma development during cultivation is needed.
The effect of harvest date, location, and cultivar on key chemical components of Willamette and Cascade hops was investigated for the 2010 and 2011 growing seasons. Hops were harvested at 3 time points (Early, Typical, and Late), within a 3-week interval from 2 different farms in the Willamette Valley, Oregon. A split-plot experimental design for each cultivar was used; each farm represented a main plot and harvest years were designated as subplots. American Society of Brewing Chemist standard methods of analysis were used to measure moisture content, hop acids and their homologs, Hop Storage Index, total essential oil content and volatile profile by GC-FID. Additionally, difference testing, descriptive analysis, and consumer acceptance testing was conducted using beers brewed with either Typical or Late harvested Cascade hops from the 2010 harvest year.
The response of analytes was dependent on the cultivar being examined, its location within the Willamette Valley, as well as days until harvest. Hop acids did not change appreciably during plant maturation for the period examined, while hop oil content increased hyperbolically to a plateau as the hops aged on the bine. Increases in oil quantity were strongly correlated (r > 0.90) with increases in α-pinene, β-pinene, myrcene, limonene, methyl heptanoate, and linalool concentrations. For Cascade, α-pinene, β-pinene, myrcene, limonene, ρ-cymene, caryophyllene, E, β-farnesene, and humulene
all increased from Early to Typical points but no increase was observed between the Typical and Late time point. Linalool and methyl heptanoate increased between each time point while citral and humulene epoxide differed between Early harvest and Late harvest, but not between Early and Typical or Late and Typical harvests. For Willamette hops, α-pinene, β-pinene, myrcene, limonene, ρ-cymene, and linalool all increased between each time point. Caryophyllene, E β-farnesene, humulene, farnesol and citral all increased from Early harvest to Typical harvest but no difference was observed between Typical and Late.
Clear sensory differences were found between beers brewed with Typical harvest Cascade hops and Late harvest Cascade hops, in terms of difference testing, descriptive analysis and consumer preference tests.Graduation date: 2013
Books on the topic "Oils and fats Flavor and odor"
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B, Min David, Smouse Thomas H, and American Oil Chemists' Society, eds. Flavor chemistry of fats and oils. [Champaign, Ill.]: American Oil Chemists' Society, 1985.
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Hui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.
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Reavis, Charles. A dash of elegance, a slpash of flavor. New York: Macmillan, 1994.
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Chromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.
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Flavor chemistry of lipid foods. Champaign, Ill: American Oil Chemists' Society, 1989.
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1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, D.C: American Chemical Society, 2005.
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1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, DC: American Chemical Society, 2006.
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United States. National Marine Fisheries Service, ed. Evaluation of flavors for masking sensory attributes of fish oil. Charleston, S.C: U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, 1989.
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Food Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series). An American Chemical Society Publication, 2006.
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The Olive Oil Companion. Little, Brown, 2000.
Find full textBook chapters on the topic "Oils and fats Flavor and odor"
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Baur, Fred J. "Flavor." In Food Oils and Fats, 318–28. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9_16.
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Frérot, Eric. "Fats and Oils." In Springer Handbook of Odor, 31–32. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_11.
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Roozen, J. P., P. A. Luning, and M. A. Posthumus. "The Formation and Release of Odor Active Compounds During Oxidation of Vegetable Oils." In Flavor Chemistry of Ethnic Foods, 219–28. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_21.
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Calvert, Jack, Abdelwahid Mellouki, John Orlando, Michael Pilling, and Timothy Wallington. "Rate Coefficients and Mechanisms of Atmospheric Oxidation of the Esters." In Mechanisms of Atmospheric Oxidation of the Oxygenates. Oxford University Press, 2011. http://dx.doi.org/10.1093/oso/9780199767076.003.0010.
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Esters are emitted directly into the atmosphere from both natural and anthropogenic sources and are produced during the atmospheric oxidation of ethers. Methyl acetate and ethyl acetate have found widespread use as solvents. Vegetable oils and animal fats are esters. Transesterification of vegetable oils and animal fats with methanol gives fatty acid methyl esters (FAMEs) which are used in biodiesel. Many esters have pleasant odors and are present in essential oils, fruits, and pheromones, and are often added to fragrances and consumer products to provide a pleasant odor. Table VII-A-1 provides a list of common esters and their odors. It is surprising to note that despite their ubiquitous nature, volatility, and fragrance, it is only very recently that quantitative measurements of esters in ambient air have been reported (Niedojadlo et al., 2007; Legreid et al., 2007). The atmospheric oxidation of saturated esters is largely initiated by OH radical attack. Reaction with O3 and NO3 radicals contributes to the atmospheric oxidation of unsaturated esters. As discussed in chapter IX, UV absorption by esters is only important for wavelengths below approximately 240 nm and, hence, photolysis is not a significant tropospheric loss mechanism. When compared to the ethers from which they can be derived, the esters are substantially less reactive towards OH radicals. The ester functionality —C(O)O— in R1C(O)OR2 deactivates the alkyl groups to which it is attached with the deactivation being most pronounced for the R1 group attached to the carbonyl group. The atmospheric oxidation mechanisms of the esters are reviewed in the present chapter. The reaction of OH with methyl formate has been studied by Wallington et al. (1988b) and Le Calvé et al. (1997a) over the temperature range 233–372 K. Data are summarized in table VII-B-1 and are plotted in figure VII-B-1. The room temperature determination of k(OH + CH3OCHO) by Wallington et al. is in agreement with that by Le Calvé et al. (1997) within the experimental uncertainties. Significant curvature is evident in the Arrhenius plot in figure VII-B-1.
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Morrow, Gary W. "The Terpenoid Pathway: Products from Mevalonic Acid and Deoxyxylulose Phosphate." In Bioorganic Synthesis. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780199860531.003.0007.
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It was Otto Wallach (1847– 1931) who first coined the term “terpene” and made the observation that many plant-derived essential oils had chemical structures whose composition was based on multiples of a basic five-carbon unit. His work with turpentine and the organic products derived from it was consistent with earlier studies of natural rubber which had shown that its thermal decomposition released “isoprene” (2-methyl-1,3-butadiene) as the principal product. This led eventually to the formulation of the so-called biogenetic isoprene rule of Leopold Ruzicka (1887–1976) in 1953 which stated that “the carbon skeleton of the terpenes is composed of isoprene units linked in regular or irregular arrangement.” As it turns out, biosynthetic pathways to terpenes are found in nearly all organisms, producing a remarkable variety of different structural types, as we will soon see. In fact, something in excess of over 25,000 different terpenes with a wide variety of biological functions have been isolated from the plant kingdom over the years. Interestingly, while many terpenes are simple achiral compounds, others are chiral as can be seen in the case of α-pinene in Fig. 4.1. But unlike the naturally occurring L-amino acids and D-carbohydrates, different organisms may produce the same terpene product but in different enantiomeric forms. For example, limonene is formed by more than 300 plants, with the (+)-(R) enantiomer being the most widespread form as the major constituent of citrus peel essential oils (orange oil). As the most abundant of all terpenes, its pleasant citrus fragrance and flavor have led to its worldwide use in the food and fragrance industries and also as a botanical insecticide. A number of plants produce both enantiomers of limonene, while others produce only the (−)-(S)-enantiomer which possesses a strong pine smell reminiscent of turpentine. This obviously speaks to the chirality and enantioselectivity of our own olfactory receptor sites which can readily distinguish between the two enantiomers, thus signaling a different odor response in each case.
Conference papers on the topic "Oils and fats Flavor and odor"
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Perez-Santana, Melissa, Gloria Cagampang, Christopher Nieves, and Victor Cedeño-Sánchez. "Comparison of High Oleic Palm Oils and Shortenings in a Baking Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wjbk4704.
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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their reduction and replacement by unsaturated fats. Blending of fats and the use of emulsifiers are low-cost techniques to produce pumpable shortenings; alternative fats that comply with functional and sensory requirements of current baking fats. High oleic palm oil (HOPO) is a novel oil with a lower content of saturated fat and higher content of oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. In this study, emulsified shortenings containing HOPO, HORO, and TPO were produced under identical conditions to reach 30% saturated fat. DSC peaks of mid-melting triglycerides in TPO were not present in HOPO or HORO, reflected in lower SFC and hardness of HOPO and HORO shortenings vs. TPO shortening. However, all formulations resulted in similar onset temperatures of crystallization and melting points. Despite thermal and physical differences between shortenings, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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Cho, Karin, Nuria Acevedo, and Rodrigo Tarte. "Characterization of the mechanical properties, freeze-thaw stability, and oxidative stability of edible, high-lipid rice bran wax-gelatin biphasic gels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/umbu8998.
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Although some consumers have a negative connotation of fats in food products, fats provide a unique mouthfeel, texture, and flavor to foods. Biphasic gels, which are semi-solid systems composed of two generally immiscible systems, were investigated as they may offer a potential solution to remove or reduce semi-solid fats in foods without sacrificing functionality. Edible biphasic gels with high lipid fractions ( >50%) were developed and characterized. The gels consisted of gelatin in aqueous buffer (hydrogel; HY), and rice bran wax in high-oleic soybean oil (oleogel; OE). The OE:HY ratios prepared were  40:60, 50:50, 60:40, and 70:30. Thermal analysis was performed with differential scanning calorimetry. Freeze-thaw stability of the gels was studied by rheology, liquid loss measurement, and microstructural characterization before and after one freeze-thaw cycle. Biphasic gels were also stored for approximately 6 months under accelerated oxidation conditions at 22°C to assess oxidative stability through PV analysis. The combination of HY and OE led to superior systems compared to the individual gel components. The yield stress (s*) values for biphasic gels were greater than for OE alone, and increased as the proportion of HY increased. CLSM showed that the HY was the continuous phase for all ratios. After exposure to one freeze-thaw cycle, biphasic gels showed no visual differences, a reduced water loss and an increase in G’ when compared to pure HY. Oxidative stability of the biphasic gels was shown by the low PV (less than 3 meq/kg) after the storage period. By changing the OE:HY, the biphasic gel can be tailored as semi-solid fat replacers with desired properties and good overall stability. The findings from this study demonstrate the improved functionality of oils by formulating into a biphasic gel system, thus potential to replace semi-solid fats.
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Sozer, Nesli, and Kari Koivuranta. "Microbial lipid production for foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iuso9769.
Full textAbstract:
Global population will reach 10 billion or even more by 2050, which will lead to exponential growth in our demand for food, while global food supply will continue to be under great stress. There is an urgent need to find sustainable food resources where recent food research has mainly focused on protein, fat has been neglected €“ but it should not be! While fat typically comprises a smaller fraction of meat or dairy, it is a key determinant of flavor, texture, nutrition, and visual appearance, all of which are correlated with consumer preference and willingness to pay. Fats are also critical for many body functions. Currently, coconut and palm oil are main fat sources in many of meat or dairy alternatives however they are unsustainable and even less healthy than animal fat. In addition, the use of other vegetable oils have sensory and stability issues. This talk will focus on biotechnical lipid production, the concept of producing animal lipids that gives the rich flavor and unique texture to meat or dairy products through microbial bioconversion with no animal involvement, which is an emerging technology approach to contribute to future food demand while reducing the environmental burden.
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Hernandez, Ernesto, and Rob Reintjes. "Recent developments on thin film and short path evaporation technologies for edible oils processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zlex8082.
Full textAbstract:
Short path distillation and thin film evaporation are generally associated with processing of heat-sensitive oils that require short residence times, high heat and mass transfer coefficients and shorter contact times. Thin film evaporation and short path distillation processes that normally operate at lower temperatures and higher vacuums are commonly used in the processing heat-sensitive oils like omega 3 oils and concentration of omega 3 ethyl esters. These technologies are now also being considered for the removal of processing and environmental contaminants from oils like palm, soybean and other marine oils.Artisan's thin evaporation and the new short path stripping (SPS) technology, with internal multistage-condensing capabilities, take advantage of both principles, namely short path distillation and thin film evaporation. Artisan-SPS system, with no internal moving parts and higher processing capacity, offers several advantages over commercial molecular distillation and deodorizer systems including applications in the removal of contaminants, physical refining and recovery and concentration of omega 3 ethyl esters.This presentation will include results on applications of the new thin evaporation and short path evaporation Artisan systems for the removal of environmental and processing-generated contaminants such as polychlorinated biphenyl (PCBs), dioxins, furans, 3-chloropropane-1,2-diol (3-MCPD), glycidyl esters (GE) from oils such as palm, soybean and marine fats. The oils were also analyzed for free fatty acids, mono and diglycerides, peroxide value, anisidine value, color and flavor. The resulting oils met commercial quality specifications for refined edible oils, with the added advantage of reducing free fatty acids from 3.87 % (for palm oil) to < 0.1 % and removal of over 90 percent of mono and diglycerides, confirming the additional application of Artisan's SPS as a physical refining system and fractionation and recovery of mono and diglycerides. Regulatory specs for PCBs, dioxins and furans, MCPDs, GEs for edible oils were also successfully met.
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Lazaridi, Eleni, and Boudewijn Hollebrands. "Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.
Full textAbstract:
Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food’s flavor, texture, nutritional value and consequently reduces shelf life. Even though lipid oxidation has been examined extensively and is rather well understood in bulk oils and fats, the processes behind it in more complex systems like emulsified foods are still largely unresolved. Oxidation reactions are believed to progress from the oil/water interface to the core of the oil droplets, making it important to understand the contribution of interfacial lipids (i.e. MAG, DAG and PL) to the lipid oxidation process. To study this, novel analytical tools are needed that allow the characterization of the highly complex mixture of oxidized species encountered in aged emulsified foods.In this study, a direct infusion mass spectrometry (MS) approach was set up to selectively ionize oxidized lipid species versus their non-oxidized precursors (DAG and TAG). Three mobile phase additives were investigated (NH4HCO2, C2H3NaO2 and NaI) at three different concentrations, and three ion source parameters (i.e. sheath gas temperature, nozzle and capillary voltage)were optimized. A fractional factorial design was conducted to examine not only the direct effect of the operating parameters on selective ionization of oxidized lipid species, but also assess their combined effect. A three level process was chosen to examine the effect of the selected parameters: (1) on the whole mass range of oxidized versus non oxidized lipid species, (2) on selected lipid species and their different oxidized forms, and (3) on the fragments of the lipid species investigated in the previous step. Selective ionization of oxidized versus non-oxidized lipid species was favored more by the use of sodium containing solvent additives. These findings will contribute to future studies on the influence of interfacial composition on lipid oxidation in complex emulsified food systems.