Managing flavour changes during storage

Lipid oxidation is the most important process in the flavour deterioration of nearly all foods. There is renewed attention for this topic for two reasons: the desire to include more and more highly unsaturated lipids in the foods for nutritional reasons, and the consumer demand for more natural products without the use of additives/E-numbers. In this chapter, the chemical mechanism, the methods for measuring rancidity and oxidative stability and the technology for the prevention of oxidation are described.