Radicals from oxidized edible oils

Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts... 

During lipid oxidation, the primary oxidation products that are formed by the autoxidation of unsaturated lipids are hydroperoxides, which have little or no direct impact on the sensory properties of foods. However, hydroperoxides are degraded to produce additional radicals which further accelerates the oxidation process and produce secondary oxidation products such as aldehydes, ketones, acids and alcohols, of which some are volatiles with very low sensory thresholds and have potentially significant impact on the sensory properties namely odor and flavor [2, 3]. Sensory analysis of food samples are performed by a panel of semi to highly trained personnel under specific quarantined conditions. Any chemical method used to determine lipid oxidation in food must be closely correlated with a sensory panel because the human nose is the most appropriate detector to monitor the odorants resulting from oxidative and non-oxidative degradation processes. The results obtained from sensory analyses provide the closest approximation to the consumers approach. Sensory analyses of smell and taste has been developed in many studies of edible fats and oils and for fatty food quality estimation [1, 4, 5]. 

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