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Flavours Derived from Fats

  • G. Urbach
  • M. H. Gordon

Summary

Fats can have a pronounced effect on the flavour of foods of which they are an ingredient. Several fats, notably milkfat, cocoa butter, olive oil, beef fat and lard can contribute positive flavour notes, depending on minor components and their state of oxidation. Chemical changes can induce off-flavours. Other fats already contain degraded components and must be refined to render them palatable before use. Mixing other ingredients with fats can significantly alter the flavour impression by reason of dilution or the interactive effect of secondary components on aroma impression. The physical state of the food on the palate is also a contributory factor; such variables as viscosity, emulsion characteristics, and the relative migration rates of aroma compounds between fat, water and the air headspace on the palate are all capable of modifying the perceived aroma. It has been proposed that certain minor ingredients of a non-volatile nature can influence the perception of flavour volatiles.

The chemistry of the flavour of milkfat is discussed as also is the influence of certain key factors such as enzymatic action, cooking and method of manufacture. The processing of milkfat to closely related products, such as fractionated milkfat, ghee, etc., can influence flavour. The principal factors affecting the flavour of key non-milkfats are highlighted together with the main degradation processes involved in off-flavour development.

With the current increasing tendency towards more natural foods, consumers may in future develop a taste for the indigenous flavours of certain natural oils such as groundnut or soya, and hence methods for extending the shelf-life of such oils could be of commercial value.

Keywords

Cocoa Butter Methyl Ketone Ascorbyl Palmitate Cocoa Powder Dimethyl Sulphide 
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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Patents Dealing with Cultured-Butter Flavour

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Patents Dealing with Sweet-Cream-Butter Flavour

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Sweet-Cream Butter Flavour

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Cultured-Cream Butter Flavour

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Action of Enzymes on Milkfat

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Ghee

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • G. Urbach
    • 1
  • M. H. Gordon
    • 2
  1. 1.Division of Food Science and TechnologyCSIROAustralia
  2. 2.Department of Food Science and TechnologyUniversity of ReadingUK

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