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 Printable version |
MOLECULAR AND ANALYTICAL ASPECTS
The constituents of aroma and flavour found in fats in food |
Oléagineux, Corps Gras, Lipides. Volume 6, Number 4, 315-20, Juillet - Août 1999, Dossier : Saveurs, arômes, lipides
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 Résumé
Article gratuit
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Author(s) : François MORDRET, Claudie GESTIN |
Summary : Fats and oils flavor and aroma result of a complex synergism of several parameters : a great number of compounds (more than one hundred in the case of olive oil), various chemical structures, origin and concentration depending on the type of fatty material (animal or vegetable, virgin or refined, in bulk or emulsified), as well as the «history» of the product (process, evolution, state of oxidation,...).
By analysing some published data, the contribution of the main aroma components is discussed to enlighten how the molecular structures and properties are connected to the «secret of aroma». |
Keywords : Edible fats and oils, aroma, flavor compounds, molecular properties. |
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