Recognizing, Detecting and Understanding the Development of Lipid Oxidation Off-Flavors in Foods and Beverages
Journal Title: Current Investigations in Agriculture and Current Research - Year 2018, Vol 2, Issue 2
Abstract
Lipid oxidation is a major cause of off-flavor problems in the food industry. Lipid oxidation products can be difficult to detect and identify. New sample preparation techniques to extract lipid oxidation products prior to GC-MS analysis and innovative more sensitive GC-TOFMS instrumentation that performs peak de convolution with co eluting chromatographic peaks are critical to detecting these chemicals and diagnosing possible mechanisms of lipid oxidation. The goal of this article is to show how these new analytical technologies have been applied to solving lipid oxidation problems in milk, ice cream, onion dip, sour cream, powdered nondairy creamer, bottled water, and omega-3 fortified foods.The majority of customer off-flavor complaints about food and beverage products are probably related to lipid oxidation products (aldehydes, ketones, etc.). Since lipid oxidation problems can cause product recalls and expensive lawsuits, they must be dealt with quickly. This article will discuss examples of lipid oxidation problems and how, in many cases, the lipid oxidation off-flavor contaminants couldn’t be readily characterized as originating from lipid oxidation. It will discuss how new technology in sample preparation/extraction coupled with gas chromatographic time-offlight mass spectrometry (GC-TOFMS) instrumentation and peak deconvoluton software can provide insights into the nature of lipid oxidation off-flavors. As the following examples will demonstrate, it is remarkable how many types of foods and beverages are impacted by oxidation, how many unusual ways lipid oxidation contaminants can form, how difficult it is to detect and measure the causative chemicals, and how new analytical techniques are assisting in the elucidation of the oxidation mechanisms involved
Authors and Affiliations
Ray Marsili, Charles Laskonis
Keywords
Related Articles
- EP ID EP570321
- DOI 10.32474/CIACR.2018.02.000131
- Views 61
- Downloads 0
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