“…Degradation of compounds can cause some undesirable modifications in foods like color changes and producing off‐flavor components (Lucera, Mastromatteo, Sinigaglia, & Corbo, ; Paradiso, Summo, Pasqualone, & Caponio, ; Tinchan, Lorjaroenphon, Cadwallader, & Chaiseri, ). Moreover, allergenic effects of air‐oxidized fragrance terpenes have been reported (Christensson et al, ; Hagvall, Berglund, & Christensson, ).…”