ABSTRACT
In general, phenolic compounds contribute to the aroma and taste of numerous food products of plant and animal origin (Crouzet et al., 1997; Teranishi et al., 1989). According to Arai et al. (1966), the objectionable flavor of some oilseeds is due to the presence of phenolics that possess sour, bitter, astringent and/or phenolic-like flavor characteristics. Huang and Zayas (1991) found that the presence of ferulic and coumaric acids together may allow prediction of the intensity of sourness of corn germ protein flour products (Table 9.1). On the other hand, a number of alkylphenols contribute to the sheep/mutton flavor of ovine fat and aged cheese (Ha and Lindsay, 1991a, b). A mixture of pure alkylphenols in concentrations equivalent to those found in ram depot fat results in a sheep-like aroma (Ha and Lindsay, 1990).
