The flavor change in food by lipid oxidation and inhibition of oxidation and measurements of food flavor

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  • 食品脂質劣化のにおい生成と抑制およびそのにおい測定
  • ショクヒン シシツ レッカ ノ ニオイ セイセイ ト ヨクセイ オヨビ ソノ ニオイ ソクテイ

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Abstract

Food adaptation by our consumption is mainly based on the flavor and quality of the product, especially, the flavor is affected by degradation due to lipid oxidation during storage. It is quite difficult to analyze the accurate aroma and orders of the food flavor because of the difficulty in selections suitable method for the extraction and analyses of the flavors.<BR>In this report, therefore, as a useful method, the solid phase micro extraction (SPME) and recently developed flavor sensory instrument were introduced, and the basic mechanism of auto oxidation of unsaturated lipids was also summarized. Furthermore, the mechanism using antioxidants was also explained, and several flavor compounds of marine products by the SPME analyses were introduced. Finally, food safety for lipid processed foods, as an example, the lipid oxidation in noodle was examined for the safety level of lipid oxidation using the peroxide value based on the committee evaluation at Codex.

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