How to Limit Hot Side Aeration to Improve Flavor Stability

There have been a couple of different things proposed to how limiting hot side aeration would minimize flavor change and improve flavor stability. One is that it would limit the amount of unsaturated fat or acids that are oxidized, either enzymatically through lipoxygenase or non-enzymatically. The other one is keeping thials in the sulfhydroform so that they don't contribute to redox mechanisms. Other thing you can do is minimize loss of polyphenols and preserve their antioxidant effect lending flavor stability downstream.