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Summary

Food Flavor Design FQD37806 Summary Notes

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Uploaded on
20-12-2023
Written in
2023/2024

Summary notes for the course food flavour design that are important for the exam. Main key points are included with visual representation for certain parts.

Institution
Wageningen University (WUR)
Course
FQD37806

Content preview

PIDOXIDATION

gift fi htshhiitea

A alwayspresentinconjugateddieneform It caouble single single

nature
omen


tn
enn frmmethy7grpfrmcavboxy7gp


5
idscanbedegradedby 1 49 1
pidoxidationProcess UnsaturatedPA

lightOzROS INITIATION
L
primaryoxidationproduct Hydroperoxide



Y
02 PROPAGATION

lighttemp newunsatFA
200
TERMINATION
secondaryoxidationproducts nonradicalcompounds
of
degradation hydroperoxides



Tyla gentle
moral in
occursatpositionw̅
presenceofcatalyst lighta Ros
of I
LOWESTdissfffhfffhnxttodonn.iebond
Punsaturation Poxidation

2 alkylradicals can be formed

FM
TV TV

FREIGHT a reacts fast no toformperoxylradical 200
Peroxylradical Loo new unsat FA hydroperoxide newalkylradical
2typesofhydroperoxidescanbeformed12positionsfrminitiationphase
positionofhydroperoxideisalwayscountedfrmcarboxylterminal

, TERMINATION
2radicalsreacttoformnonradicalspecies
leadstoformationofdimersandpolymers P oilviscosity

ecompositionof hydroperoxides
2 stepreaction
Formationofalkoxy radical

Boffinsonmoftafhhfdtffhaicat.mg
f aa wit orgarageradicaltoformhydrocarbon oralcohol




positionB A btwndoublebond alkoxylgrp
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Institution
Wageningen University (WUR)
Study
Master Food Technology
Course
FQD37806
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Document information

Uploaded on
December 20, 2023
File latest updated on
December 20, 2023
Number of pages
15
Written in
2023/2024
Type
SUMMARY

Subjects

  • food flavor design
  • maillard reaction
  • lipid oxidation
  • fermentation
  • physics behind flavors
  • taste and odour
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