摘要
橄榄油具有良好保健功能,是较为理想食用油脂;但在贮存过程中也存在氧化变质现象;橄榄油氧化将产生对人体有毒、有害副产物,其独特风味发生劣化,产生难以接受气味。该文详细介绍橄榄油氧化机理,总结引起橄榄油风味改变的醛、酮、醇、短链脂肪酸等氧化产物。
Olive oil is perfect edible oil, it is healthy for human body. Olive oil will be degraded because of oxidation during storage. As the result of the oxidation, olive oil may contain several byproducts that are toxic and harmful to human body, and the presence of off-flavor compounds providing unacceptable odor notes. Oxidation mechanism of olive oil is introduced particularly in this paper. Byproducts of olive oil oxidation, off-flavor compounds providing unacceptable odor are summarized, such as aldehydes, ketones, alcohols and short-chain fattv acids.
出处
《粮食与油脂》
北大核心
2009年第10期5-7,共3页
Cereals & Oils
