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Flavor formation from light

Photochemical formation of "light-struck flavor" in beer. (Adapted from reference 291.)... [Pg.861]

A final example of a unique off-note coming from light-induced reactions involves cottonseed oil. Potato chips that are fried in cottonseed oil and then exposed to fight develop a distinctive off-flavor also termed light struck. Fan et al. [153] found this defect to be due to the formation of 1-decyne that arises from the light-induced oxidation of sterufic acid (a cyclic fatty acid) common to cottonseed oil. They found that chlorophyll was a photo sensitizer for this reaction. [Pg.185]

See other pages where Flavor formation from light is mentioned: [Pg.252]    [Pg.743]    [Pg.763]    [Pg.118]    [Pg.120]    [Pg.2000]    [Pg.364]    [Pg.52]    [Pg.309]    [Pg.1758]    [Pg.238]    [Pg.1422]    [Pg.37]    [Pg.206]    [Pg.64]    [Pg.27]    [Pg.2004]    [Pg.41]    [Pg.201]    [Pg.719]    [Pg.12]    [Pg.325]    [Pg.187]    [Pg.31]    [Pg.95]    [Pg.8]    [Pg.417]    [Pg.100]    [Pg.526]    [Pg.398]    [Pg.930]    [Pg.207]   
See also in sourсe #XX -- [ Pg.473 ]



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