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Crit Rev Food Sci Nutr

Title:		Aroma modulation of vegetable oils-A review
Author(s):		Zhang W; Cao X; Liu SQ;
Address:		"Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore. Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore. National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China"
Journal Title:		Crit Rev Food Sci Nutr
Year:		2020
Volume:		20190301
Issue:		9
Page Number:		1538 - 1551
DOI:		10.1080/10408398.2019.1579703
ISSN/ISBN:		1549-7852 (Electronic) 1040-8398 (Linking)
Abstract:		"Aroma is an important quality factor for unrefined vegetable oils especially the condiment oils, whose application and acceptability largely depend on their aroma attributes. The ever-advanced techniques including extraction, separation, detection and identification in flavor science allow hundreds of volatile compounds and aroma-active compounds with high complexity to be identified, which enables us a deep and comprehensive understanding of the aroma in various type of vegetable oils. Studies show that several avenues, mainly including enzymatic reaction, Maillard reaction, Strecker degradation, caramelization, lipid oxidation and thermal degradation of other compounds, account for the formation of these aroma compounds, though some may dominate over others depending on the processing methods/conditions. Based on these findings, novel approaches such as mild-heat treatment, roasting, microwave processing, infrared radiation, enzymatic treatment and fermentation, among others, have been applied to pretreat oil seeds or fruits with the aim to modulate the flavor generation and sensory quality in oils, whereby promising and insightful results are obtained. This review summarizes and discusses the volatile composition and key aroma compounds in common unrefined vegetable oils, their generation pathways as well as the approaches used to modulate their formations"
Keywords:		Humans Maillard Reaction Odorants/*analysis Plant Oils/*analysis/*chemistry Smell Taste Vegetables/*chemistry Volatile Organic Compounds/*analysis/chemistry Vegetable oil aroma-active compounds formation pathway modulation volatile compounds;
Notes:		"MedlineZhang, Wencan Cao, Xu Liu, Shao Quan eng Review 2019/03/02 Crit Rev Food Sci Nutr. 2020; 60(9):1538-1551. doi: 10.1080/10408398.2019.1579703. Epub 2019 Mar 1"