The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation

• Published in: Food Science and Technology Research Vol. 29; no. 6; pp. 481 - 488
• Main Authors: Maruishi, Yuki, Ohta, Kaho, Motohira, Yuna, Minami, Ikuko, Ishikawa, Hiroya, Kobayashi, Hiroshi
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; Japan Science and Technology Agency
• Subjects: Acids; Aroma compounds; Caffeic acid; Catechol; Ferric thiocyanate; Food cans; Gas chromatography; hexanal; Linoleic acid; lipid oxidation; Lipid peroxidation; Lipids; Odors; Off odor; Oxidation; Peroxidation; Rosmarinic acid; Synergistic effect; Thiocyanates; Tocopherol; α-tocopherol

Lipid oxidation in food can result in the generation of off-odor compounds. We investigated the combined effects of α-tocopherol with rosmarinic acid and various antioxidants on the prevention and inhibition of off-odor formation. We added these combined compounds in a linoleic acid emulsion, follow...