Abstract
The chapter on nutrition (Chapter 13) contains a section on the various desirable contributions oils and fats make to formulated foods. With oils and fats, most uses require bland products. Oil processing is designed toward removal of flavor and prevention of flavor formation. There are exceptions, of course. The natural flavors of olive and peanut oils are desired by some consumers for salad and cooking purposes. In addition, flavored oils and shortenings, as with added butter flavor, are commercially successful.
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References
Applewaite, T.W. 1985. Bailey’s Industrial Oil and Fat Products, Vol. 3, New York: Wiley-Interscience.
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General References
Min, D.B. and Smouse, T.H. 1985. Flavor Chemistry of Fats and Oils. American Oil Chemists Society, Champaign, IL:
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Warner, K. 1991. Assesment of Fat and Oil: Quality: Sensory Methodology, Analyses of Fats, Oils and Lipoproteins, E.G. Perkins (Ed). American Oil Chemists Society, Champaign, IL.
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© 1995 Springer Science+Business Media Dordrecht
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Baur, F.J. (1995). Flavor. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_16
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_16
Publisher Name: Springer, Boston, MA
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