The chapter on nutrition (Chapter 13) contains a section on the various desirable contributions oils and fats make to formulated foods. With oils and fats, most uses require bland products. Oil processing is designed toward removal of flavor and prevention of flavor formation. There are exceptions, of course. The natural flavors of olive and peanut oils are desired by some consumers for salad and cooking purposes. In addition, flavored oils and shortenings, as with added butter flavor, are commercially successful.
KeywordsPeroxide Value Taste Panel Flavor Characteristic Volatile Flavor Pentyl Furan
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