Flavor Components of Fats and Oils

Most of the flavor compounds in fats and oils are produced by the oxidation reaction of unsaturated fatty acids in triglycerides or polar lipids. The development of objectionable flavor compounds by oxidation has significant detrimental effects on consumer acceptability of edible oils. The mechanisms for the formation of major flavor compounds in fats and oils are discussed. The important desirable and undesirable flavor compounds in butter, cocoa butter, lard, soybean oil, olive oil, fish oil, and sesame oil are reviewed. Keywords: flavor compounds; volatile compounds; lipid oxidation; free radical autoxidation; lipid hydroperoxide decomposition