Food Lipids: Chemistry, Flavor, and Texture

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Overview

Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes.
Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception.
However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release.
Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity.
While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.
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Product Details

  • ISBN-13: 9780841238961
  • Publisher: American Chemical Society
  • Publication date: 1/6/2006
  • Series: ACS Symposium Series , #920
  • Pages: 250
  • Product dimensions: 8.90 (w) x 6.20 (h) x 0.80 (d)

Meet the Author

Memorial University of Newfoundland

Wageningen Centre for Food Sciences

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Table of Contents

Preface
Flavor
1. Formation of Odor-Active Carbonyls in Self-Assembly Structures of Phospholipids, I. Blank, J. Lin, M. E. Leser, and J. Löliger
2. The Effects of Diet, Breed and Age of Animal at Slaughter on the Volatile Compounds of Grilled Beef, J. Stephen Elmore, Donald S. Mottram, Michael Enser and Jeffrey D. Wood
3. Flavor Release from French Fries, Wil A.M. van Loon, Jozef P.H. Linssen, Alexandra E.M. Boelrijk, Maurits J.M. Burgering, Alphons G.J. Voragen
4. Changes in Key Odorants of Sheep Meat Induced by Cooking, Valerie Rota and Peter Schieberle
5. Importance of Non-triacylglycerols to Flavor Quality of Edible Oils, Fereidoon Shahidi, Fayez Hamam and M. Ahmed Khan
6. Fatty Acid and Volatile Flavor Profiles of Textured Partially Defatted Peanut, Margaret J. Hinds, M.N. Riaz, D. Moe, and D.D. Scott
Texture
7. Differential Retention of Emulsion Components in the Mouth After Swallowing ATR FT-IR measurements of oral coatings, Harmen de Jongh, Anke Janssen, Hugo Weenen
8. The Role of Fats in Friction and Lubrication, J.F.Prinz, R.A.de Wijk, H. Weenen
9. Prediction of Creamy Mouthfeel Based on Texture Attribute Ratings of Dairy Desserts, H. Weenen , R.H. Jellema and R.A. de Wijk
10. Effects of Structure Breakdown on Creaminess in Semi-solid Foods, Hugo Weenen
11. Chemistry and Rheology of Cheese, Michael H. Tunick and Diane L. van Hekken
Flavor and Texture
12. How Lipids Influence Flavor Perception, Kris B. de Roos
13. Release of Flavor fFrom Emulsions Under Dynamic Sampling Conditions, Robert S.T. Linforth, Andy J. Taylor
13. Fat Reduction in Foods: Microstructure Control of Oral Texture, Taste and Aroma in Reduced Oil Systems, G.J. van den Oever
14. Cmposition of Tiglycerides on Aoma Vlatility : Application to Cmmercial Fats, Natacha Roudnitzky, Gaëlle Roudaut and Elisabeth Guichard
15. Flavor Release from Food Emulsions Containing Different Fats, M. Fabre, P. Relkin, E.Guichard

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