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| 橄榄油氧化过程中风味化合物变化 | |
| 引用本文： | 肖付刚,孙尚德,罗松明.橄榄油氧化过程中风味化合物变化[J].粮食与油脂,2009(10):5-7. |
| 作者姓名： | 肖付刚 孙尚德 罗松明 |
| 作者单位： | 1. 许昌学院化学化工学院,河南许昌,461000 2. 河南工业大学粮油食品学院,河南郑州,450052 3. 四川农业大学食品学院,四川雅安,625014 |
| 摘 要： | 橄榄油具有良好保健功能,是较为理想食用油脂;但在贮存过程中也存在氧化变质现象;橄榄油氧化将产生对人体有毒、有害副产物,其独特风味发生劣化,产生难以接受气味。该文详细介绍橄榄油氧化机理,总结引起橄榄油风味改变的醛、酮、醇、短链脂肪酸等氧化产物。 |
| 关 键 词： | 橄榄油 油脂氧化 油脂风味 |
Change of flavor compounds during olive oil oxidation |
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| XIAO Fu-gang,SUN Shang-de,LUO Song-ming.Change of flavor compounds during olive oil oxidation[J].Cereals & Oils,2009(10):5-7. | |
| Authors: | XIAO Fu-gang SUN Shang-de LUO Song-ming |
| Affiliation: | 1. College of Chemistry and Chemical Engineering;Xuchang University;Xuchang 461000;China;2. College of Grain Oil and Food;Henan University of Technology;Zhengzhou 450052;3. Colleg of Food Science;Sichuan Agricultural University;Yaan 625014;China |
| Abstract: | Olive oil is perfect edible oil,it is healthy for human body. Olive oil will be degraded because of oxidation during storage. As the result of the oxidation,olive oil may contain several by– products that are toxic and harmful to human body,and the presence of off–flavor compounds providing unacceptable odor notes. Oxidation mechanism of olive oil is introduced particularly in this paper. By– products of olive oil oxidation,off–flavor compounds providing unacceptable odor are summarized, such as aldehydes,ketones,alcohols and short–chain fatty acids. |
| Keywords: | olive oil oil oxidation oil flavor |
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