Chemical reactions involved in the deep-fat frying of foods: IX. Identification of the volatile decomposition products of triolein

Pure triolein was subjected to simulated frying conditions (185 degrees Centigrade), and the acidic and non-acidic volatile decomposition products (VDPs) were analyzed by gas chromatography, and mass and infrared spectrometry. A total of 93 products were identified, with some identified for the firs...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1983-05, Vol.60 (5), p.990-995
Hauptverfasser:	May, William A, Peterson, Robert J, Chang, Stephen S
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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