ReviewMolecules (Basel, Switzerland)2022
Role of Lipids in Food Flavor Generation.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 185 papers.
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Who cites it
185 citing papers in PubMed, 487 citations in OpenAlex.
- Perspectives on dietary polyunsaturated fatty acid supplementation for enhanced immunity in healthy and ill dogs: a narrative review.Veterinary and animal science · 2026Review
- Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Food chemistry: X · 2026Article
- Effects of intelligent housing systems on meat quality and flavor of different cuts of yellow-feathered broiler chickens.Poultry science · 2026Article
- Article
- Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.Foods (Basel, Switzerland) · 2026Article
- Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (Foods (Basel, Switzerland) · 2026Article
- Effects of phenylalanine supplementation on meat fatty acid composition, gut microbiota, and pork volatile organic compound profile in finishing pigs.Journal of animal science and biotechnology · 2026Article
- Competitive Binding of Gingerol Homologs to Fish Myofibrillar Protein Reduces the Retention of Aldehydic Off-Odor Compounds.Foods (Basel, Switzerland) · 2026Article
- Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste.Foods (Basel, Switzerland) · 2026Article
- Recent Advances in the Study of Aroma Control and Release Through the Interaction of Matrix Components and Aroma Compounds in Soft Drinks.Journal of food science · 2026Review
- L-carnosine alleviates wooden breast myopathy in broilers fed oxidized soybean oil: Focus on antioxidant defense, calcium homeostasis, and satellite cell function.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips.Journal of food science · 2026Article
- Multiscale Structural Remodeling of Oleosins by Thermal Processing: Mechanisms and Implications for Allergenicity Modulation in Oilseed Crops.Comprehensive reviews in food science and food safety · 2026Review
- Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.Foods (Basel, Switzerland) · 2026Article
- Comparative compositional analysis of commercially produced mule duck and Landes goose foie gras.Poultry science · 2026Article
- Characterization of Species- and Sex-Dependent Volatile and Non-Volatile Flavor Profiles in Three Commercially Important Mussel Species.Foods (Basel, Switzerland) · 2026Article
- Fatty-Acid Composition and Sensory Traits of Japanese Local Chickens in the Context of Asian Local Chicken Meat Quality.Animals : an open access journal from MDPI · 2026Review
- Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles.Foods (Basel, Switzerland) · 2026Article
- Sex-Specific Differences in Quality and Flavor Traits of Gonads from the Sea Urchin (Foods (Basel, Switzerland) · 2026Article
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
125 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.