ArticleFood chemistry: X2024
Formation of lipid-derived volatile products through lipoxygenase (LOX)- and hydroperoxide lyase (HPL)- mediated pathway in oat, barley and soy bean.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC-MS, Molecular Docking, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Metabolomics-based analysis of key nutritional quality, volatile profiling and key odor-active compounds in representative foxtail millet varieties from Shanxi Province.Food chemistry: X · 2026Article
- Multi-omics analysis reveals flavor biosynthesis in Camellia seed oil: phenylpropanoid pathway activation and antioxidant modulation of lipoxygenase (LOX).Food chemistry: X · 2026Article
- Influence of Cross-Regional Cultivation on the Flavor Characteristics ofFoods (Basel, Switzerland) · 2026Article
- Humidity management modulates aroma deterioration in postharvest strawberry through volatile remodeling and membrane lipid metabolism.Current research in food science · 2026Article
- Screening and mechanistic evaluation of antioxidants for mitigating beany flavor formation during pea protein isolation.Current research in food science · 2026Article
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7 authors.
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Abstract
The aim of this study was to explore the formation of volatile lipid oxidation products by the lipoxygenase (LOX)-hydroperoxide lyase (HPL)-mediated pathway in oat, barley and soy bean. LOX activity was found only in barley and soy bean samples, but the lipase and HPL activity was detected in all samples. HPL showed particularly high activity with 13-hydroperoxides, while the activity was quite low when using 9-hydroperoxides, especially in the oat and barley. The optimum pH for HPL in different samples was similar, i.e., pH 6-7. In this condition, the volatile compounds formed dramatically with aldehydes and furans as the dominant products. Furthermore, a remarkable enzymatic degradation of lipids occurred during the preparation of food models with highly refined rapeseed oil (RO) and rapeseed oil fatty acid (ROFA) emulsions, where the ROFAs were more prone to oxidation than RO. This study shows the significance of lipid-degrading enzymes in plant-food flavour formation.
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