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Influence of processing and storage of virgin edible oils on the lipidomic profile considering positive or negative sensory properties, respectively
Project
Project code: MRI-GE-08-11-04
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Experimental development
Keywords: edible oils, sensorial quality, storage life
The complex biochemical system of virgin edible oils composes of a multitude of compounds, which define also the sensorial quality. Processing and storage strongly influence the formation of these compounds. The comprehensive characterization of aroma relevant metabolites enables an objective proof of the sensorial quality and provides the scientific basis for food quality assessment as well as future assessment of their impact on the human metabolom.
Improvement of the quality of virigin edible oils on basis of a comprehensive characterization of the aroma relevant metabolites and assessment of their impact on the human metabolom.
Section overview
Subjects
- Food Chemistry
- Food Processing
