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Video

Processing

Session:: General Processing - Part II

Flavor formation in oils and fats processing: a product characterization

Wednesday, May 3, 2023
11:00 AM – 11:20 AM MDT
Room: 404
Abstract: A list of oils and fats products contain processed flavor without full refining and deodorization processes in processing. This includes those cold pressed oils as well as roasting included thermally processed oils and fats. The flavors of those oils and fats have different sensory recognitions from consumer point of view. They have different sensory characteristics which make attractive for consumers. Those sensory attributes are due to the flavor volatiles profiles while those volatiles are either existing in the seeds,fruits, or tissues, etc. or formed through various reactions during the processing including Mailard reactions esp. in roasting processing. In this presentation, the product flavor volatiles in relations with their respective processing will be evaluated.