Flavor

  • Fred J. Baur

Abstract

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.

Keywords

Peroxide Value Taste Panel Flavor Characteristic Volatile Flavor Pentyl Furan 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Applewaite, T.W. 1985. Bailey’s Industrial Oil and Fat Products, Vol. 3, New York: Wiley-Interscience.Google Scholar
  2. 2.
    Sloan, A.E. 1993. Food Technology 47(6), 46.Google Scholar
  3. 3.
    Apt, C.M. 1978. Flavor: Its Chemical Behavioral and Commercial Aspects. Westview Press, Boulder; CO:Google Scholar
  4. 4.
    Lawless, H. T. and Claassen, M.K. 1993. Food Technol. 47(6) 139.Google Scholar

General References

  1. Min, D.B. and Smouse, T.H. 1985. Flavor Chemistry of Fats and Oils. American Oil Chemists Society, Champaign, IL:Google Scholar
  2. Heath, H.B. and Reineccius, G. 1986. Flavor Chemistry and Technology. AVI-Van Nostrand Reinhold Co. New York:CrossRefGoogle Scholar
  3. Warner, K. 1991. Assesment of Fat and Oil: Quality: Sensory Methodology, Analyses of Fats, Oils and Lipoproteins, E.G. Perkins (Ed). American Oil Chemists Society, Champaign, IL.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Fred J. Baur

There are no affiliations available

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