ABSTRACT
Lipid-derived volatile compounds form one of main groups of food ‹avors. Lipid oxidation, which in‹uences food acceptability by consumers, results in formation of volatile compounds responsible for rancid off-odors as a result of autooxidation reactions. Lipid oxidation mediated by enzymes that takes place in plant tissues during growth, maturation, or tissue disruption is responsible for the characteristic ‹avor of many fruits and vegetables.
