Fig. 3.

Lipids and their breakdown products are often hugely influential to the overall quality and flavour of food. These compounds can have both a positive or a negative influence on (off-) flavour. Here we present an overview of the lipid degradation pathway: a provides an overall picture of the different fatty acid degradation routes and b illustrates the complexity using two specific examples of important common fatty acids and their diversity in breakdown products of sensory relevance