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2nd Sem Food Science Notes

Flavour Reversion in Fats and Oils

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Last updated: 8 July 2023

Flavour Reversion is defined as a change in edible fats that is characterized by the development, in the refined material, of an objectionable flavour prior to the onset of true rancidity. It may develop during the exposure of the fat to ultraviolet or visible light or by heating. A small amount of oxygen seems to be necessary for the reaction that is catalysed by the presence of small amounts of metals such as iron and copper. Selective hydrogenation decreases the amount of linolenic acid and aids in preventing flavour reversion. Soyabean oil is most susceptible to flavour reversion.

Factors affecting flavour reversion-

a) Metals like iron, copper
b) Presence of U-V rays
c) Heat
d) Oxygen

Flavor reversion is more prominent in some fats like-Soybean oil has a tendency to have ‘Beany’, ‘haylike’and eventually ‘fishy’ off flavours.
Prevention- the addition of sequester ants such as-
Ethylene dioxide tetraacetic acid (EDTA)

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Syllabus BHM117

01 Definition and scope of food science

  1. It’s inter-relationship with food chemistry, food microbiology and food processing.

02 Carbohydrates

  1. Introduction
  2. Effect of cooking (gelatinisation and retrogradation)
  3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization)
  4. Uses of carbohydrates in food preparations

03 Fat & Oils

  1. Classification (based on the origin and degree of saturation)
  2. Autoxidation (factors and prevention measures)
  3. Flavour reversion
  4. Refining, Hydrogenation & winterisation
  5. Effect of heating on fats & oils with respect to smoke point
  6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 Proteins

  1. Basic structure and properties
  2. Type of proteins based on their origin (plant/animal)
  3. Effect of heat on proteins (Denaturation, coagulation)
  4. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity)
  5. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

05 Food Processing

  1. Definition
  2. Objectives
  3. Types of treatment
  4. Effect of factors like heat, acid, alkali on food constituents

06 Evaluation of Food

  1. Objectives
  2. Sensory assessment of food quality
  3. Methods
  4. Introduction to proximate analysis of Food constituents
  5. Rheological aspects of food

07 Emulsions

  1. Theory of emulsification
  2. Types of emulsions
  3. Emulsifying agents
  4. Role of emulsifying agents in food emulsions

08 Colloids

  1. Definition
  2. Application of colloid systems in food preparation

09 Flavour

  1. Definition
  2. Description of food flavours (tea, coffee, wine, meat, fish spices)

10 Browning

  1. Types (enzymatic and non-enzymatic)
  2. Role in food preparation
  3. Prevention of undesirable browning