Lipoxygenases, enzymatic peroxidation catalysed

Fats or raw materials that serve as a source for fatty acids are frequently employed in process flavourings. During the flavour reaction, thermal peroxidation of lipids such as triglycerides, fatty acids and phospholipids occurs. This non-enzymatic lipid oxidation, also called autoxidation, leads to a very complex mixture of reaction products, and has to be regarded separately from the enzymatic lipid oxidation which occurs at low temperature and is catalysed by lipoxygenases. 

Fatty acids are oxidized by chemical or enzymatic mechanisms. Chemical oxidation is particularly important for polyunsaturated fatty acids and gives rise to the formation of free radicals which can, in turn, damage tissues. Similar peroxidation reactions can also be catalysed by lipoxygenase enzymes. 

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