The majority of customer off-flavor complaints about food and beverage products are probably related to lipid oxidation products (aldehydes, ketones, etc.). Since lipid oxidation problems can cause product recalls and expensive lawsuits, they must be dealt with quickly. This article will discuss examples of lipid oxidation problems and how, in many cases, the lipid oxidation off-flavor contaminants couldn’t be readily characterized as originating from lipid oxidation. It will discuss how new technology in sample preparation/extraction coupled with gas chromatographic time-offlight mass spectrometry (GC-TOFMS) instrumentation and peak deconvoluton software can provide insights into the nature of lipid oxidation off-flavors. As the following examples will demonstrate, it is remarkable how many types of foods and beverages are impacted by oxidation, how many unusual ways lipid oxidation contaminants can form, how difficult it is to detect and measure the causative chemicals, and how new analytical techniques are assisting in the elucidation of the oxidation mechanisms involved- Lupine Publishers.
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