The impact of lipid oxidation on flavor
學生姓名:
洪少晴
指導教授:
方銘志
學 期:
113下
摘 要:
In food processing, chemical reactions not only enhance the color and aroma of foods but also play a vital role in flavor development. Specifically, the volatile compounds produced during lipid oxidation are crucial in shaping flavor. This study aimed to investigate the key flavor compounds formed by lipids in both peanut oil and hot air-dried shrimp. Peanuts were divided into oil and peanut meal, and subjected to different heat treatments in various combinations. Meanwhile, shrimp were processed by adding different types of lipids in separate groups, and the resulting flavor compounds were analyzed. The results indicated that the lipid-only groups produced aldehydes such as hexanal, heptanal, and octanal, which contributed grassy and oily flavor notes. However, in the group containing peanut oil and peanut meal, the formation of pyrazines, furans, and other compounds with nutty and roasted flavors was significantly enhanced .Moreover, the study found that aldehyde compounds, formed through lipid oxidation and the Maillard reaction, promoted the production of pyrazines. These aldehydes primarily originated from the degradation of unsaturated fatty acids. In conclusion, the formation of key flavor compounds not only requires thermal reactions but also depends on the interaction between lipid oxidation and the Maillard reaction. This synergistic effect enables the compounds formed during the degradation of unsaturated fatty acids to combine with Maillard products, leading to the formation of key pyrazines that further enrich the overall flavor profile of the food.
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